Introducing 'Yakisoba Pasta', a surprising twist using pasta instead of yakisoba noodles! This recipe is easy to make with simple ingredients, boasting a savory aroma and an exquisite balance of two types of sauces. It's incredibly cost-effective and a masterpiece dish that can be made in just one pan.
Ingredients
Main Ingredients (2 servings)
- Cabbage 100g
- Onion 1/2 (100g)
- Pork Belly 100g
- Dried Pasta 150g
Seasonings
- Salt 1 tsp
- Vegetable Oil 2 tsp
- [A] Worcestershire Sauce 1.5 tbsp
- [A] Oyster Sauce 1 tbsp
Steps
- Roughly chop 100g of cabbage into bite-sized pieces.
- Peel 1/2 onion (100g) and cut into wedges about 5mm thick.
- Bring 1L of boiling water to a boil in a deep frying pan or pot.
- Add 1 tsp of salt and 150g of dried pasta to the boiling water and cook according to package directions.
- Drain the cooked pasta in a colander.
- Heat oil in a frying pan over medium heat.
- Spread out and cook 100g of pork belly.
- Once the pork changes color, add the chopped cabbage and onion and stir-fry.
- Push the vegetables and pork to one side of the pan.
- Add the cooked pasta to the empty side.
- Drizzle 2 tsp of vegetable oil over the pasta and toss to coat. (This is the key! Coating the pasta with oil prevents it from sticking and makes it delicious.)
- Stir-fry the pasta on one side to evaporate moisture, and cook the vegetables on the other side until tender.
- Mix the pasta and ingredients.
- Add 1.5 tbsp of Worcestershire sauce and 1 tbsp of oyster sauce, and stir-fry everything together.
- To prevent burning, place the vegetables on top and stir-fry the pasta over high heat until it develops a nice char. (This is the key! A fragrant aroma and a slight char indicate it's ready.)
- Plate the dish.
- Garnish with bonito flakes or shredded nori seaweed, if desired.
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