1/2lb8 oz, 225 g sliced pork belly, cut into 1 inch pieces
1tbspSHIO KOJI(for marinating pork belly)
2tbspvegetable/canola oil
2clovesgarlic(sliced)
2cups5.5 oz, 156 g chopped cabbage(about 4 cabbage leaves)
1 1/2cup3 oz, 85 g bean sprouts
1/3cup1 oz, 25 g julienned carrot
3servings/packs yakisoba noodles(375 g)
1tbspsake(you can substitute with 1 tbsp water for sake)
2tbspwater
2tspsoy sauce
2tbspHikari Miso Shio Koji
Aonori(dried green seaweed to sprinkle on top)
Instructions
Put the pork belly in a bowl, add Hikari Miso Shio Koji and marinate for 30 minutes.
Heat a wok or pan with oil over medium high heat. When the oil begins to smoke, add the garlic and meat and stir-fry until the meat is no longer pink.
Add the cabbage, bean sprouts, and carrots into the wok and stir-fry until they are tender.
Add the noodles, sake, water, soy sauce, and Hikari Miso Shio Koji. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Transfer to plates and sprinkle aonori. Serve immediately.
Quick Tip
Try making yakisoba with different ingredients such as shrimp, chicken, and sausages! When you season yakisoba noodles, add one tablespoon of Shio Koji at a time and taste before you add more.