Why the heck do you even have a yakisoba recipe - isn’t it like ramen where you just follow the instructions on the package? I mean, yeah, if you only want noodles and sauce, I guess. If you want to know how to make a real meal out of it with meat and veggies, here’s how I do it.

Yakisoba #

• Prep time: 5 minutes
• Cook time: 20 minutes

Ingredients (serves 4) #

• 1 lb thin sliced pork belly (should be cut similarly to bacon)
• 1 small head of green cabbage
• 1 pack of bean sprouts
• 3 packs of Maru-chan Nama Yakisoba
• salt
• pepper
• sesame seeds (optional)
• scallions (optional)

Directions #

1. Wash the cabbage and bean sprouts
2. Cut the cabbage into thin strips, around 1/2”
3. Cut each slice of pork belly into 1-2” wide pieces, and season with salt and pepper
4. Heat some oil in a large pan and cook the pork belly until it just starts to brown. Don’t overcook it - it shouldn’t be crunchy like bacon.
5. Once the pork is cooked, set it aside.
6. Add 1/4 cup of water to the pan, and cook the cabbage and bean sprouts on medium heat for around 5 minutes.
7. Once the veggies are cooked, set them aside.
8. Ensure that there is sufficient water in the pan and cook the noodles for 2-3 minutes with the lid on.
9. Break up the noodles with chopsticks, and turn off the stove.
10. Add all the ingredients back in the pan, add 2 dried sauce packets (or your favorite yakisoba sauce) and mix together until the sauce is liquid and evenly distributed.
11. Top with sesame seeds and scallions and serve.