YAKISOBA

Serves 4

15 mins preparation time

10 mins cooking time + cooking time for the noodles if necessary

- 4 packages dried ramen noodles (about 250 g/9 oz), or 4 packages steamed "Mushimen" noodles (about 520 g/1 lb 2 3/4 oz)—these are ideal for this dish

- 3 tablespoons sunflower oil

- 1 onion, cut into 5 mm (1/4 in) slices

- 200 (7 oz) pork belly, thinly sliced

- 1 leaf white cabbage, cut into bite-size pieces

- 3 tablespoons tonkatsu sauce

- 1 1/2 tablespoons oyster sauce

- 1 teaspoon fish sauce

- 4 eggs

- Few pinches aonori

Cook the dried noodles according to the instructions on the package (skip this step if you are using precooked noodles). Drain. 

Heat 1 tablespoon of the oil in a large frying pan on medium heat. Sauté the onion until it becomes translucent, then add the pork and cook for 2 minutes. Add the cabbage and sauté for another minute. Set this mixture aside. 

Clean the frying pan, place on medium-high heat and add the remaining 2 tablespoons of oil. Sauté the noodles for 2 minutes, stirring well so they don't stick. Once the noodles are nice and glossy, add the pork and vegetables.

Add the sauces and mix together well. Divide among four individual plates. Fry the eggs and place one on top of each plate. Sprinkle with aonori and serve.  

Enjoy your cooking with your loved one

Sumber buku: Maori murota, Tokyo cult recipes, May 2016