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焼きそば（ソース焼きそば）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

steamed yakisoba noodles : 2 bags
豚肉 : 100g
(A)酒 : 少々
(A) salt : 少々
(A)胡椒 : 少々
キャベツ : 130g
にんじん : 20g
小ネギ : moderate amount
(B) Supplied sauce : 1.5袋
(B) Worcestershire sauce : 大さじ2
(B) Liquor : 大さじ1
(B) Soy sauce : 大さじ1
油(麺用) : 大さじ1
油 : 3 tablespoons
ラード : 5g
紅生姜 : 少々
削り節 : 少々

Time required

30minutes

Procedure

1) cut material 01:30
Sprinkle (A) over the pork and rub it lightly.
Make a cut in the bag of steamed yakisoba noodles and heat in a 600w microwave for 1-2 minutes.
Add oil (for noodles) while the noodles are still warm.
Cut cabbage leaves into strips.
Cut the core of the cabbage into thin strips.
Cut the carrot into thin strips.
2) make seasoning 04:51
Mix (B).
3) stir fry 05:48
Add oil and steamed yakisoba noodles to a heated frying pan and fry until golden brown.
Flip over and color.
Take it out and drain the oil.
Add lard to the frying pan and fry the pork.
Take it out when it's about 80% cooked.
Add oil (not listed) to a frying pan, add carrots and cabbage, and fry.
Add the steamed yakisoba noodles and pork, and stir-fry.
Add 2 and fry while loosening the noodles.
Place on a plate and top with round sliced green onion, red pickled ginger, and bonito shavings to complete.

Point

・By adding sake to the pork base, it becomes soft and moist.
・By entangling the noodles with oil first, the noodles will not stretch easily and will become elastic.
・Lard can be substituted with beef tallow or rapeseed oil.
・Finally, when all the ingredients are stir-fried, put the cabbage on top of the noodles and steam-fry them.
・If you like, you can sprinkle shichimi pepper at the end.