Ingredients for one person
Steamed Yakisoba noodles 1 pack
meat (pork or beef) 50 g (2 oz) cut into thin, small pieces
cabbage 1/2 cup chopped coarsely
carrot 1/4 cup thinly sliced
onion 1/3 cup thinly sliced
Worcestershire sauce (to taste)
water 2 or 3 tablespoons
Oil the griddle (or frying pan) and fry the meat (fry pork until it turns white). Next, add the onion and carrot and fry until they soften slightly. Then add the cabbage and fry until soft.
Pull the noodles apart to keep them from staying in a clump, and stir them into the mixture. When everything is nicely mixed together, pour 2 or 3 tablespoons of water over it and stir-fry a little longer.
Add the seasoning sauce (powder or liquid) that comes with the pack of noodles, or if there is no sauce, use Japanese Worcestershire sauce.
Place Yakisoba on the plate; sprinkle with Aonori and put Benishoga on top.