焼きそば（豚バラ肉の焼きそば）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Place Chinese noodles in a heat-resistant container, wrap lightly, and heat in a 600W microwave for 50 seconds.
Add water (not listed) to loosen the noodles and drain.
Wipe off moisture with kitchen paper.

Rinse the cabbage with water, wipe off the water, and tear it into bite-sized pieces.
Cut the chives into 4 cm wide pieces.
Peel the carrot and cut it into 5 mm wide slices.
Chop the ginger.
Cut the garlic cloves in half, remove the sprouts and mince.
Cut the pork belly into bite-sized pieces and season with salt and pepper.

Put (A) in a bowl and mix.
Add (B) and mix.

Add salad oil to a frying pan and heat over medium heat for 30 seconds.
Add about 1/3 of the garlic and ginger, stir-fry until fragrant.
Add the pork belly, spread it out, and bake it.

Add about 1/3 of the garlic and ginger to the frying pan from step 4 and fry until fragrant.
Add carrots and fry.
Add cabbage and bean sprouts and stir-fry until about 80% cooked, then remove.

Add salad oil to a frying pan, add the remaining garlic and ginger, and fry until fragrant.
Add 1 and loosen, then add sake and fry.
Spread the noodles in a frying pan and brown over medium to high-medium heat.
When it is browned, turn it over, put 4 and 5 back in and fry over medium heat.
Add 3 and stir-fry, then add chives and sesame oil and lightly stir-fry.
Serve on a plate and complete with red pickled ginger (not listed).