焼きそば（イカ焼きそば）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

Cut the cabbage into bite-sized pieces.
Peel the garlic clove and mince one.

Remove the liver from the squid body.
Remove the ink sac attached to the liver and the internal organs other than the liver.
Cut off the liver and remove the body cartilage.
Wash away the internal organs left in the body and the suction cups on the lower legs.
Remove the squid's eyeballs and beak.
Cut the lower legs into bite-sized pieces, and cut the body into round slices.

Put (A) in a bowl and grate the rest of the garlic.
Break the membrane of the squid liver in 2, squeeze out and mix.
Make a small hole in the yakisoba noodle bag and heat it in a 600W microwave for about 1 minute.
Cut the chives into bite-sized pieces.

Add sesame oil and yakisoba noodles to a frying pan and loosen.
Spread the noodles on a frying pan and brown them for about 1 minute and 30 seconds over high to medium heat.
Brown the other side and take it out.

Add oil to the frying pan from step 4, add the garlic from step 1 and heat over low heat.
When the aroma comes out, add 2 and fry.
When the squid is about 50% cooked, add cabbage and 4 in that order, and fry each time.
Make a gap in the frying pan and pour 3 into it, lightly boil down and mix.
Add the bean sprouts and chives in that order, and lightly fry each time.
Finished on a plate.