Imported from Instagram

Japanese Stir-Fried Noodles

Name: Japanese Stir-Fried Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: East Asian
Ingredients: 40 g Onion (thinly sliced); 40 g Cabbage (sliced or shredded); 20 g Carrot (shredded); 80 g Sliced pork belly; 160 g Fresh wheat noodles; Japanese mayonnaise (as needed; for tossing and garnishing); Bonito flakes (optional; for garnishing); Shredded nori (optional; for garnishing); 1 tbsp Vegetarian oyster sauce (for the sauce (Japanese salt level)); 2 tsp Soy sauce (for the sauce); 1 tbsp Ketchup (for the sauce); 1 tbsp Black vinegar (for the sauce); 2 tsp Sugar (for the sauce); 1 tbsp Water (for the sauce); 1 tbsp Oil (for seasoning the wok); Salt (as needed; add when stir-frying the vegetables); 1 Egg (fried separately for serving)

Recipe by Bella深夜食堂 @bella_eating · Instagram

Imported by R on SeeMeCook

Japanese wheat noodles stir-fried with pork belly, vegetables, and a homemade savory-sweet sauce, then tossed with Japanese mayonnaise and garnished with bonito flakes, shredded nori, and a fried egg.

1 servings25 minEast Asian

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Ingredients

40 g Onion (thinly sliced)
40 g Cabbage (sliced or shredded)
20 g Carrot (shredded)
80 g Sliced pork belly
160 g Fresh wheat noodles
Japanese mayonnaise (as needed; for tossing and garnishing)
Bonito flakes (optional; for garnishing)
Shredded nori (optional; for garnishing)
1 tbsp Vegetarian oyster sauce (for the sauce (Japanese salt level))
2 tsp Soy sauce (for the sauce)
1 tbsp Ketchup (for the sauce)
1 tbsp Black vinegar (for the sauce)
2 tsp Sugar (for the sauce)
1 tbsp Water (for the sauce)
1 tbsp Oil (for seasoning the wok)
Salt (as needed; add when stir-frying the vegetables)
1 Egg (fried separately for serving)

Steps

1
Place the vegetarian oyster sauce, soy sauce, ketchup, black vinegar, sugar, and water in a small bowl. Stir well and set aside.
2
Add the oil to a wok and swirl to coat. Add the sliced pork belly and stir-fry until the fat has rendered.
3
Once the pork is lightly golden, add the onion, carrot, and salt. Stir-fry until the vegetables have softened.
4
Add the cabbage and stir-fry. Once it reaches your preferred tenderness, transfer the pork and vegetables to a plate and set aside.
5
Add the noodles to the wok and pan-fry until one side is lightly golden.
6
Pour the prepared sauce into the wok and toss to coat the noodles.
7
Return the reserved pork and vegetables to the wok and toss together with the noodles.
8
Before removing from the heat, add Japanese mayonnaise as needed and mix well.
9
Fry one egg separately.
10
Transfer the stir-fried noodles to a plate and top with the fried egg. Garnish with bonito flakes, shredded nori, and Japanese mayonnaise, if desired.

Notes

The saltiness is adjusted to Japanese tastes; the bonito flakes and shredded nori may be omitted. The source does not provide the amount of oil for frying the egg or specify whether additional oil is used; no extra amount has been added.