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1
Soak the frozen mixed seafood in 3% salt water to thaw.
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2
Slice the carrot into thin strips.
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3
Re-hydrate the mushrooms in water and cut into 5 mm pieces.
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4
Season the pork with salt and pepper.
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5
Cut the cabbage into 1 cm pieces, and cut the leek on the diagonal into 1 cm pieces as well.
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6
Remove the roots from the bean sprouts.
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7
Drain the mixed seafood once it has thawed.
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8
Combine the ingredients for the chow mein sauce.
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9
The amount of doubanjiang is up to you.
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10
Microwave the yakisoba noodles for about 30 seconds.
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11
Heat oil in a wok and and cook the noodles without breaking them apart.
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12
Cook until the surface slightly browns.
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13
Once both sides of the noodles have been browned, remove from the pan.
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14
Add 1 tablespoon of oil and cook the sakura shrimp until fragrant.
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15
Add the pork.
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16
Add the carrots, cabbage, and leek, in that order.
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17
Once cooked, pour in the shaoxing wine and add the mixed seafood.
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18
After 30 seconds, add the noodles and loosen.
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19
Add the chow mein sauce and mix well.
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20
After everything has been mixed, add the bean sprouts and agitate the pan.
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21
Once the bean sprouts have become slightly tender, add the sesame oil.
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22
Arrange on a plate and it's done.
