Yakisoba Print Email

2 packages steamed Chinese ramen noodles (150g/package)
1/2 TBS vegetable oil
1/4 lb. boneless pork prime rib, thinly sliced
1/4 cup peeled and thinly sliced carrots
1 green bell pepper, chopped
1/4 medium onion, thinly sliced
2 green head cabbage leaves, chopped
4-6 TBS yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 TBS Worcestershire sauce
Ao-nori (dried green seaweed toasted and minced or processed) for garnish – or minced parley or minced cilantro
Salt and pepper

Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with garnish just before serving. Serves 2, adapted from Setsuko Yoshizuka, about.com