How to Make Japanese Yakisoba

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Egg noodles		for 1 person
Cabbage		1/6-1/8
Pepper (green and red)		1/4 each
Beansprouts		100g
Vegetable oil		2 tbsp
Sake or white wine		2 tbsp
Worcester sauce		3 tbsp
Tomato ketchup		2 tbsp
Oyster sauce		2 tbsp
Salt & pepper		a pinch each
Bacon rashers		2
Spring onion		1
Parsley		as required

Method

Prep

5min

Cook

8min

Put 1 tbsp oil in a frying pan and stir fry the chopped cabbage and strips of pepper for 1 minute.

Add the fresh beansprouts and season lightly with the salt & pepper. After 1 minute, set aside on a plate.

In the same frying pan, add the other tbsp oil and fry the strips of bacon on medium heat for 3 minutes to make it crisp. Add the cooked noodles.

After 2 minutes, return the vegetables from Step 2 and pour on the sake. Then add the Worcester sauce, ketchup and oyster sauce and stir well.

Transfer to a serving dish, sprinkle with the finely chopped spring onion and garnish with the parsley. Enjoy!

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