Cut the vegetables and meat into appropriate sizes.
* For cabbage, do not cut it neatly; it's better to tear it randomly by hand.

Prepare the dashi stock.
* Speed is key, so also prepare the sauce.

Place the noodles from the refrigerator on a plate and sprinkle with sake, then cover lightly with plastic wrap.

Add the meat to (6) and sprinkle with ingredients A.
When 80% cooked, add the vegetables from (1) and sprinkle with more ingredients A, then stir-fry.

When the vegetables in (7) start to soften, add the noodles from (3) (without the sake on the plate) and the dashi stock from (2).

When the noodles in (9) are loosened and 90% of the dashi stock has evaporated, add the prepared sauce and mix quickly, then serve on a plate.

In step (10), the key is to mix with the remaining dashi stock and sauce that hasn't completely evaporated.
This is important!

Once served, top with ingredients B.
You can also add mayonnaise or mustard to taste.

Noodles with a dry surface are not tasty.
The noodles should be chewy with a smooth surface that the sauce clings to.
This is the taste of a restaurant.

We always use this sweet sauce. Although 'yakisoba sauce' is also sold, we prefer to make it 'okonomi' style.

But if it's not available, there's no choice.
In that case, use ID18984522 'Fake Otafuku-style okonomiyaki sauce'.

I tasted the sauce many times for this recipe (lol).
The amount used is the same, 1/4 to 1/3 cup.

【Additional Notes】
Use thick noodles if possible...
Thin noodles tend to absorb moisture and become soggy.

ID17640686 is a nostalgic 'yakisoba-style spaghetti' that I've loved since I was a child.
Please try it if you like.