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1
Separate the noodles, put them in a heated non-stick frying pan, and pan fry them over high-medium heat to brown them.
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2
When they start to make a crackling sound, turn them over.
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3
When some of the noodles are very lightly browned, transfer the noodles to a plate.
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4
Julienne the cabbage thinly Soak in a bowl of water for a while, and drain.
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5
Open up the squid.
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6
We'll use the head part and the legs for this recipe.
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7
You can use the good body part too, but I use that for other recipes.
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8
Cut the legs apart into pairs, then cut each leg into thirds.
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9
Cut the head part in half lengthwise and then slice thinly.
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10
Put the ground pork in the frying pan you used to cook the noodles and stir fry.
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11
When it's more or less cooked, add the squid and stir fry again.
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12
(Medium heat.)
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13
When the squid is cooked, add the cabbage, salt and pepper and umami seasoning, and stir fry.
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14
When the cabbage has wilted, shove the contents of the frying pan to one side.
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15
(Medium heat.)
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16
Return the noodles to the pan in the empty space, add 3 tablespoons of the Worcestershire-style sauce, and coat the noodles with it (Medium heat.)
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17
When the sauce has coated the noodles, mix the ingredients that were shoved to the side in.
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18
Add the rest of the sauce and the okonomiyaku sauce and mix well.
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19
(High-medium heat.)
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20
When everything is well mixed it's done!
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21
Optionally serve topped with aonori or a fried egg and so on.
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22
The flavor of Worcestershire-style sauce differs by the brand, so adjust to taste.
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23
Basically, it's OK to cook this without adding any oil, but if you're worried that it will stick, you can add some when you pan fry the noodles.
