Steps

1. Thinly slice 1/2 onion. Cut to about 5-6mm thickness. This is the key! Leaving some bite is important.
   🕒 00:50
2. Rinse 1 bag of bean sprouts quickly and soak them in water. This is the key! Soaking them in water helps them stay crisp when stir-fried.
   🕒 01:37
3. Roughly chop 1/6 head of cabbage leaves. Thinly slice the hard core parts.
   🕒 01:50
4. Heat Vegetable Oil in a frying pan and start stir-frying the thinly sliced onion.
   🕒 02:08
5. Layer the 200g of thinly sliced pork belly over the onions. This is the key! Layering the meat over the onions prevents it from becoming tough.
   🕒 02:32
6. Sprinkle a pinch of salt over the pork.
   🕒 02:45
7. Once the pork has mostly changed color, add the cabbage.
   🕒 03:17
8. Push the onions and pork to the side of the pan and sear the cabbage. This is the key! This caramelizes the cabbage and infuses it with the umami from the onions and pork.
   🕒 03:38
9. Sear the cabbage until lightly browned, then add a pinch of salt. Temporarily remove the stir-fried ingredients. This is the key! The cabbage will soften with residual heat, so a light sear is enough.
   🕒 04:15
10. Heat Vegetable Oil in the same pan. Add the 2 servings of store-bought yakisoba noodles straight from the package without breaking their shape.
    🕒 04:37
11. Sear the noodles in the pan until golden brown. This is the key! Searing the noodles causes them to expand and absorb the sauce better, resulting in a crispy surface.
    🕒 05:10
12. Once the noodles are browned and slightly crispy, carefully loosen them without breaking, and continue to cook. This is the key! Enjoy the contrast between the crispy and chewy textures.
    🕒 06:24
13. Add 1 tbsp of Cooking Sake (Rice Wine), 1 packet of the included noodle sauce (for 2 servings), and 1.5 tbsp of Soy Sauce to the noodles. Mix quickly. This is the key! Because the noodles are well-seared, they absorb the sauce beautifully.
    🕒 06:50
14. Once the sauce is well-coated on the noodles, return the reserved meat and vegetable stir-fry to the pan.
    🕒 07:39
15. Mix everything together until well combined, then plate.
    🕒 07:49
16. Separately, stir-fry the drained bean sprouts over high heat and season with 1 tbsp of Soy Sauce. This is the key! Bean sprouts release a lot of water, so stir-fry them separately from the other ingredients.
    🕒 08:50
17. Top the plated yakisoba with the stir-fried bean sprouts.
    🕒 09:25
18. Garnish with Pickled Red Ginger and Aonori (Dried Green Seaweed) as desired, and serve. Enjoy!
    🕒 10:00