This is one of the most delicious weekday dishes we know, and it's always a big hit with both adults and children. It takes a bit of preparation, but then it takes almost no time to cook. What you need is:
1 pack of Itsuki Ex Yakisoba
250 gr thinly sliced pork (note possibly longer preparation time)
1 medium large onion
1 green pepper
1 carrot
1/3 pointed cabbage
1 handfull of beansprouts
100 ml of water
1 large spoon of oil for frying
The finished amount is suitable for 2 adults, if served as a main dish. We cooked triple the amount for 3 very hungry adults and 3 children, and we had about 1 serving left over. Remember that if you cook double or triple the amount, you need to cook them one at a time, otherwise the ingredients will be cooked unevenly. Luckily, as mentioned, the cooking time is very short.
Start by preparing a large wok or sauté pan with a lid (we use a 32 cm non-stick sauté pan in the pictures), and take out the ingredients:
We have shell frozen the meat for about 2 hours, making it easier to slice thinly. We use a piece of pork breast, where we have asked the butcher to remove the skin. If your butcher is willing to cut the meat into paper thin slices, then you have a great butcher! We do it ourselves - as mentioned first shell freezing for about 2 hours, and then get to work with a sharp knife:
We'll just zoom in on the cut slices:
When the meat has been sliced, cut all the slices into piece of 4-5 cm lengths. Prepare the vegetables, cut the onions in strips, slice the carrots, cut the pepper in strips, and dice the cabbage. Wash the cabbage well and let it dry. Now everything should look like this:
It's important that especially the carrots are sliced thinly, as they will otherwise not be cooked enough.
Add the oil in the pan at high heat and start frying the meat:
When the meat is cooked, add onions, carrots, and green pepper, and fry while stirring for about 2 minutes:
Then add the cabbage and bean sprouts:
When the cabbage is shiny, remove the noodles from the pack and place them on top:
use the edge of a spatula to loosen up the noodles:
Let them fry for a short moment, add 100 ml of water and place the lid on top:
Steam the dish with the lid on for 2-3 minutes, and remove the lid. Add the sauce from the packets in the noddle pack:
Use tongs to mix the sauce well all over the dish:
Use the tongs to set the noodles on plates and serve immediately - they must be enjoyed while they're smoking hot!
