Step 1

Add all the Yakisoba Sauce ingredients into a cup or a bowl and mix well. Set aside until required.

Step 2

Boil a sufficient amount of water in a saucepan and boil the noodles for 1 minute.

Step 3

Drain and sprinkle sesame oil over the noodles and mix until all noodles are coated. This is to prevent the noodles from sticking to each other.

Step 4

Heat oil in a wok or a large frying pan over medium high heat. Add the pork and sauté until the pork is almost cooked through (about 2-3 minutes).

Step 5

Add the carrots and stir-fry for 30 seconds, then add the cabbage and shiitake mushrooms.

Step 6

Stir-fry for about 1 minute until the cabbage is nearly cooked, then add the green onions and bean sprouts.

Step 7

After stir-frying for 30 seconds, add the noodles. Mix the noodles and vegetables well (note 9).

Step 8

Add the Yakisoba Sauce and mix quickly to ensure that all the noodles are coated with the sauce, and the colour of the noodles is consistent, without any light-coloured patches.

Step 9

Transfer the noodles onto serving plates, piling them into a mound.

Step 10

Sprinkle aonori over the noodles and add the benishōga on the top or the side of the noodles or serve in a separate bowl/plate for individual to add topping themselves.Serve immediately.