Yakisoba with Fluffy Shredded Kelp

Name: Yakisoba with Fluffy Shredded Kelp
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Thinly sliced and chopped pork; 1 Carrot; 1 bag Yakisoba noodles with the powdered sauce; 1 Onion; 1 dash Shredded kombu; 1 dash Aonori; 1 dash Oil

cookpad.japan @cookpad_jp

I made this recipe since I like the way kombua dds umami to dashi stock, drinking appetizers, and snacks, etc.

I use shredded kelp in the same way as topping aonori on the final product. Recipe by Reddokaranto

I made this recipe since I like the way kombua dds umami to dashi stock, drinking appetizers, and snacks, etc.

I use shredded kelp in the same way as topping aonori on the final product. Recipe by Reddokaranto

cookpad.japan @cookpad_jp

I made this recipe since I like the way kombua dds umami to dashi stock, drinking appetizers, and snacks, etc.

I use shredded kelp in the same way as topping aonori on the final product. Recipe by Reddokaranto

I made this recipe since I like the way kombua dds umami to dashi stock, drinking appetizers, and snacks, etc.

I use shredded kelp in the same way as topping aonori on the final product. Recipe by Reddokaranto

Saved

Ingredients

3 servings

200 gramsThinly sliced and chopped pork
1Carrot
1 bagYakisoba noodles with the powdered sauce
1Onion
1 dashShredded kombu
1 dashAonori
1 dashOil

Saved

Steps

1

Cut the onion and carrot into pieces.
2

Heat oil in a frying pan, and stir-fry the pork. When cooked through, add the vegetables, and continue stir-frying.
3

Untangle the noodles and add to the pan. Mix with the Step 2 ingredients.
4

When the noodles are cooked, add the powdered sauce, and mix well.
5

Serve on a plate, sprinkle with aonori, and it's done.