Authentic Japanese Yakisoba as Good as a Restaurant's

Prepare the ingredients
First, bring 300 ml water to the boil in a pot, add the yakisoba noodles and cook for 1 minute, then lift out onto a plate.

Rinse the pork in salted water and drain. When it's dry, trim off the skin and cut the meat into thin bite-sized slices.

Soak the shiitake mushrooms in hot water for about 10 minutes to soften, trim off the stems and finely chop the caps. Peel and julienne the carrot, peel, wash and cut the onion into wedges, and cut the Japanese pickled ginger into thin strips.

Separate the cabbage leaves and cut into pieces about 1.5 cm. Wash the spring onions and separate the white parts from the green: finely chop the whites and cut the greens into 2 cm lengths.

Make the sauce
For yakisoba's signature sauce, put 4 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon ketchup, 1 teaspoon thick sweet soy sauce and 1 teaspoon sugar in a bowl and mix well.

Stir-fry the yakisoba
Heat 1 tablespoon cooking oil in a pan and stir-fry the onion and spring onion whites until fragrant. Add another tablespoon of oil and the pork and stir-fry for 3 minutes until just cooked.

Add all the prepared vegetables – carrot, cabbage and shiitake – and stir-fry well. When the vegetables and pork are cooked, add the yakisoba noodles and sauce and toss for 2 minutes until the noodles have absorbed the sauce, then turn off the heat.

The finished dish
Transfer the yakisoba to a plate and top with a little shredded Japanese pickled ginger. The glossy golden-brown noodles look irresistible – soft and chewy, coated in the signature sweet and savoury sauce, with the natural sweetness of the vegetables and the tangy kick of pickled ginger.

Enjoy
Yakisoba is easy to make and packed with nutrients from vegetables like carrot, shiitake and cabbage. Make it to treat family or friends when you get together.