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Breakfast (or anytime) yakisoba
Serves 4 Starters and mains
Ingredients
- approx. 400g fresh medium
- egg noodles or 250g dried egg noodles
- or 2 handfuls dried mixed mushrooms, soaked in 200ml boiling water
- neutral oil, for frying
- 200g boneless pork belly, finely sliced
- 1⁄2 small white onion, sliced
- 1⁄2 head Chinese leaf, cut into 2.5cm chunks
- 4 eggs
For the seasoning sauce
- 1tbsp sesame oil
- 1tsp dashi powder
- 2tbsp light soy sauce
- 3tbsp tonkatsu sauce
- 1tbsp oyster sauce
- 2tbsp mirin
- 1tbsp saké
- 1 tbsp fish sauce
To serve
- 2tbsp sesame seeds, toasted
- 1 small handful katsuobushi
- 1 sheet nori, toasted for 20 seconds over a gas ring or under a hot grill and ground
Method
Cook the noodles in a pan of boiling salted water for 11⁄2-2 minutes, depending on their thickness (or according to packet instructions), until al dente. Rinse in plenty of cold water and set aside.
In a small mug or bowl, mix together all the ingredients for the seasoning sauce. Drain the rehydrated mushrooms and reserve the soaking liquid. Add this liquid to the mug or bowl and set aside.
Heat 1tbsp of the neutral oil in a wok over a high heat. Add the thinly sliced pork belly and stir- fry for 2-3 minutes, until golden. Add the sliced onion and stir-fry for 2 minutes, then add the sliced rehydrated mushrooms and the cabbage and stir-fry for a further 2 minutes. Tip in the cooked noodles and stir-fry – they may char on the bottom of dish. Combine the ingredients well, then add the seasoning sauce and let this reduce until the sauce is glossy and just coating the noodles.
While the sauce thickens, add a splash of neutral oil to a separate pan and fry the eggs over a high heat to create a lovely crispy edge.
Serve the noodles topped with 1 fried egg per person and sprinkled with the toasted sesame seeds, crushed ground nori powder.
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