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1
Cut the pork into bite sizes.
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2
Peel the prawns (leaving the tails) and remove the veins along the back.
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3
Rinse and pat dry.
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4
Cut the cabbage roughly.
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5
Slice the green pepper in 3 mm widths.
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6
Cut the carrot lengthwise and slice in half-moons.
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7
Slice the bamboo shoots thinly.
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8
Separate the shimeji mushrooms into small pieces.
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9
Drain the quail eggs.
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10
Put the yakisoba noodles in a heatproof dish and microwave at 700 W for 2 minutes.
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11
Loosen the noodles and flavour with sake and soy sauce.
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12
Put Step 3 and spread in a frying pan (without oil).
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13
Fry the noodles over medium heat until crispy (don't move the noodles too often).
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14
Combine the ingredients.
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15
While frying the noodles, warm vegetable oil in another frying pan and fry the pork, prawns and carrot.
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16
Add the green pepper, bamboo shoots, cabbage, shimeji mushrooms and quail eggs.
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17
After all the ingredients are cooked through, add Step 5 and simmer for 1~2 minutes.
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18
After simmering, add the katakuriko dissolved with water to thicken the sauce.
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19
Finally add the sesame oil and turn off the heat.
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20
The sauce is done.
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21
Transfer the fried noodles onto serving dishes and pour over the sauce.
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22
Drizzle some vinegar if you like.
