Easy cooking at Tsubuan's house Time required : 45minutes
- steamed chinese noodles : 1 bag
- 豚肉(お好みの部位) : 80g
- 塩胡椒 : 4振り
- (A)とんかつソース : 大さじ1と1/2
- (A)ウスターソース : 大さじ1
- (A)けずり粉(魚粉) : 大さじ1
- (A)オイスターソース : 大さじ1/2
- (A)カレー粉 : 小さじ1/2
- (B) Sesame oil : 大さじ1
- (B) Garlic : 1片
make a special sauce
Mix (A) well.
Cut the garlic into thin slices.
Mix the pork with salt and pepper.
Heat the steamed Chinese noodles in a 600w range for 1 minute.
make garlic chips
Put (B) in a frying pan and heat over low heat.
When the garlic is lightly browned, take it out on cooking paper.
Sprinkle a little salt (not listed) while hot.
Add the pork to the frying pan from Step 3, stir-fry until browned, and remove.
Add the noodles to the frying pan that the pork was removed from, cook over medium heat until well browned, and move to the edge of the frying pan.
Add meat back in.
Add the special sauce from the skin of the pot and stir-fry.
Crush the garlic chips by hand and scatter them over the yakisoba to complete.
・The amount is for one person.
・Roast pork is recommended.
・Ingredients can be made with garlic alone.
・Curry powder can be omitted, but the flavor will be better.
・If you don't have tonkatsu sauce, you can use medium thick sauce.
・If you don't have shavings, you can heat the katsuobushi in a 600w microwave for 1 minute and break it into pieces.
・If there are sprouts in the garlic, be sure to remove them.
・Steamed Chinese noodles become easier to loosen when heated in the microwave.
・Since the taste is strong, we recommend thick steamed Chinese noodles.
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