焼きそば（焦がしニンニクネギ油の焼きそば）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Peel the garlic cloves, mince them and add them to the frying pan.
Make diagonal cuts on both sides of the green onion, chop it finely, and put it in the frying pan.
Tear the cabbage into bite-sized pieces.
Hit the thick part with a knife to crush it.
Slice carrots diagonally.
Cut the pork belly into quarters.

Place the bonito flakes in a heat-resistant container and heat in a 600W microwave oven for 40 seconds.
Knead the dried bonito into powder.
Add (A) and mix.

Add the lard to the frying pan from step 1 and stir-fry while melting.
Add the yakisoba noodles, stir-fry the green onions and garlic, and brown both sides of the noodles.
Remove the yakisoba noodles, add the pork belly, salt and pepper, and fry.
When the meat goes through the fire, add cabbage and carrots and fry.
When the vegetables become soft, add the yakisoba noodles that you took out and 2 and mix them all together.
Add bean sprouts, lightly fry, and serve on a plate.

Wipe off the oil from the frying pan in step 3, crack an egg into it and make a fried egg.
Place green laver, red pickled ginger, and fried egg on the plate from step 3 to complete.