Yakisoba is a Japanese noodle stir fry. At its simplest it’s just noodles with cabbage, onion and yakisoba sauce. There’s a lot variety that you can add into it beyond that. For protein pork belly or shrimp are great choices. If you want a vegetarian option you could add a fried egg or use some firm tofu. There’s not really much limitation to what vegetables you can add. If it fit’s in a stir fry, it’ll most likely work in yakisoba. When preparing the noodles you want to use pretty much the minimal amount of water for cooking them so that you can add some of the sauce into it and allow the liquid to be absorbed into the noodles. If you want, you can use fresh noodles instead, you’ll just have to fry them with half of the sauce before adding them into the wok.

• 200g cabbage, cut into strips
• 3 carrots, cut into stick
• 3 spring onions, chopped
• 100g mushrooms, cut into slices
• 100g shrimp
• 2 packs of noodles
• 4tbsp soy sauce
• 2tbsp ketchup
• 2tbsp Worcestershire sauce
• 1tbsp oyster sauce
• 1-2tsp sugar

1. In a wok pan start frying the carrots. After a minute, add in the mushrooms and the cabbage. Continue frying mixing regularly.
2. Boil ~4dl of water and add in the noodle’s.
3. Make the sauce by combining the soy sauce, ketchup, Worcestershire sauce, oyster sauce and sugar.
4. Once the noodles are almost cooked and most of the water has been reduced add in about half of the sauce.
5. Once all the veggies are cooked add in the shrimp and fry for a couple minutes before adding the noodles and the rest of the sauce.