Preparation

Step 1

Whisk worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar thoroughly to make Yakisoba Sauce (about 1/2c for 2 persons).

Step 2

Add sugar to taste, and set aside.

Step 3

Julienne cut or cut into matchstick shapes the onions, carrots, shiitake mushrooms.

Step 4

Chop the green onions or scallions into 5-cm pieces.

Step 5

Cut the cabbage leaves into small bite-sized pieces.

Step 6

Cut the pork belly into 1-inch pieces.

Step 7

Heat oil on medium high heat in a skillet or wok.

Step 8

Cook the meat until no longer pink.

Step 9

Add onions and carrots, and cook for 1-2 minutes.

Step 10

Add the cabbage leaves, and cook until almost tender.

Step 11

Add the green onions/scallions and shiitake mushrooms; and cook for 1 minute.

Step 12

Add freshly grounded black pepper for seasoning.

Step 13

Blanch the W0W® Noodle in a sieve and separate the noodles.

Step 14

Add the noodles to the skillet/wok, and lower the heat to medium.

Step 15

Keep stirring to prevent noodles from sticking to the skillet/wok.

Step 16

Add the Yakisoba Sauce.

Step 16

Garnish the dish with aonori, and beni shoga or kizami beni shoga.