YAKISOBA

Instructions:

1.         Cut pork belly into 1/2~1 inch sections. In a large heated pan, drizzle oilve oil. Season pork with S&B seasoning or with salt and pepper. The S&B seasoning is pretty flavorful so I would first go in with 1/2 tbsp or 1/2 tbsp of each salt and pepper. Cook fully for about 5- 7 minutes. Depending on the pork slice thickness more or less time may be required. The pork I use resembles the thickness of an American cheese slice. Remove pork from pan and set aside.  

2.         Drizzle more oil if needed. Add in bell peppers, carrots, celery, and diced cabbage with more S&B if desired, (taste as you go). Cook until the vegetables are tender or lightly browned. Add in shrimp and sprinkle in sake kasu powder, about 1/2 tsp. Mix well to combine as shrimp is fully cooked when it becomes white and no longer translucent. Reduce stove heat and stir occasionally.

3.      Prepare yakisoba stir fry noodles as instructed on package. Growing up, my mother would usually remove the individual noodle packs and cut one side of the plastic end. I do the same :). Then, placing the packs on a plate and microwaving them for 45-60 seconds. The noodles should be lightly steamed and still not fully soft.

4.      Add in noodles and pork belly back into pan. Stir to combine all ingredients.

5.      Serve immditately and drizzle Bulldog sauce. I love topping it with aonori flakes for more of an umami taste, though optional.

Enjoy xx.