5.0
(2)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
In a small bowl, whisk together all the sauce ingredients. Set aside.
Step 2
Bring a medium pot of water to a boil over high heat. Reduce heat and keep it at a simmer.
Step 3
In a large flat griddle over medium high heat. Add 2 tablespoons vegetable oil and grease the griddle. Cook the pork belly until no longer pink. Reduce heat to medium. Add onion. Cook for 2 minutes. Add carrot and cabbage. Cook until almost tender, about 3 – 4 minutes.
Step 4
Meanwhile, add noodles in the simmering water. With a pair of chopsticks or tongs, separate the noodles as quick as possible without breaking them. Drain and set aside.
Step 5
Toss in green onion and mushroom. Cook for another minute. Season with ground black pepper. Add the cooked noodles. Combine the noodles with the vegetables.
Step 6
Turn the heat down to medium-low, add 2/3 of the yakisoba sauce to the noodles. Mix well. Taste and adjust with more sauce according to your own taste. Transfer to serving plates. Sprinkle with seaweed powder and top with pickled red ginger if using. Serve immediately.
Your folders
wenthere8this.com
Your folders
wenthere8this.com
5.0
(9)
10 minutes
Your folders
cooking.nytimes.com
4.0
(442)
Your folders
cuisinefiend.com
Your folders
foodnetwork.com
15 hours, 15 minutes
Your folders
familyonketo.com
4.4
(9)
30 minutes
Your folders
food.com
5.0
(69)
35 minutes
Your folders
hotforfoodblog.com
5.0
(1)
30 minutes
Your folders
chopstickchronicles.com
4.7
(23)
10 minutes
Your folders
foodnetwork.com
25 minutes
Your folders
foodnetwork.com
4.3
(12)
20 minutes
Your folders
jocooks.com
4.8
(128)
10 minutes
Your folders
taste.com.au
4.7
(62)
120 minutes
Your folders
chinasichuanfood.com
5.0
(2)
60 minutes
Your folders
kimchimari.com
5.0
(9)
60 minutes
Your folders
thewoksoflife.com
5.0
(9)
180 minutes
Your folders
kimchimari.com
4.9
(11)
60 minutes
Your folders
foodnetwork.com
1 hours, 25 minutes
Your folders
justonecookbook.com
4.3
(22)
10 minutes