Yakisoba with Oyster Sauce

Name: Yakisoba with Oyster Sauce
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 packs Chinese noodles (steamed); 1 tablespoon sesame oil; 50 grams pork belly; 2 leaves cabbage; 1/4 onion; 1/2 tablespoon sesame oil; 2 tablespoons ★oyster sauce; 1 tablespoon ★sake; 2/3 cup ★chicken broth (about 150 ml); 2 teaspoons ★cornstarch; Salt, to taste; Pepper, to taste

たうんびー @cook_40022424

This is a yakisoba that doesn't use the usual sauce flavor, made with everyday ingredients. Just adding oyster sauce gives it the taste of restaurant yakisoba.
The origin of this recipe
I had leftover yakisoba. I think it would have been more authentic with bok choy or wood ear mushrooms, but it was inexpensive and delicious as it was.

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Ingredients

Serves 2 servings

2 packsChinese noodles (steamed)
1 tablespoonsesame oil
50 gramspork belly
2 leavescabbage
1/4onion
1/2 tablespoonsesame oil
2 tablespoons★oyster sauce
1 tablespoon★sake
2/3 cup★chicken broth (about 150 ml)
2 teaspoons★cornstarch
Salt, to taste
Pepper, to taste

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Steps

1

Heat 1 tablespoon of sesame oil in a frying pan. Take the noodles out of the package and place them directly in the pan. Cook them slowly until they are crispy and slightly browned. Flip and cook both sides, then remove from the pan. (No need to separate the noodles)
2

Add about 1/2 tablespoon of sesame oil to the empty pan. Stir-fry the pork, cut into 1 cm strips. Add roughly chopped cabbage and thinly sliced onion, and stir-fry until they are tender.
3

Add the ★ ingredients that have been mixed together. Adjust the taste with salt and pepper, bring to a boil, and thicken the sauce.
4

Return the noodles to the pan, mix everything together, and it's ready to serve.