1 tbsp sesame oil
2 tbsp oil (vegetable oil or peanut oil)
7oz pork thinly sliced into bite size pieces
2oz carrot thinly sliced diagonally
3.5oz cabbage cut into bite size pieces
3 shiitake mushrooms sliced into 2mm / 1/16" thick
2 stalks green onions diagonally sliced
1 cup bean sprouts
Yakisoba Sauce:
1.4oz Bulldog tonkatsu sōsu
1.7oz Bulldog usutā sōsu
1 tsp soy sauce
½ tbsp tomato sauce (in Aussie terminology)/tomato ketchup
1 tsp sugar
½ tsp dashi seasoning powder diluted in ½ tsp hot water
Toppings (optional but strongly recommended):
2 tbsp aonori (dried seaweed flakes)
2 tbsp benishōga (red pickled ginger)
Add all the Yakisoba Sauce ingredients into a cup or a bowl and mix well. Set aside until required. Boil a sufficient amount of water in a saucepan and boil the noodles for 1 minute. Drain and sprinkle sesame oil over the noodles and mix until all noodles are coated. This is to prevent the noodles from sticking to each other. Heat oil in a wok or a large frying pan over medium high heat. Add the pork and sauté until the pork is almost cooked through (about 2-3 minutes). Add the carrots and stir-fry for 30 seconds, then add the cabbage and shiitake mushrooms. Stir-fry for about 1 minute until the cabbage is nearly cooked, then add the green onions and bean sprouts. After stir-frying for 30 seconds, add the noodles. Mix the noodles and vegetables well. Add the Yakisoba Sauce and mix quickly to ensure that all the noodles are coated with the sauce, and the color of the noodles is consistent, without any light-colored patches. Transfer the noodles onto serving plates, piling them into a mound. Sprinkle aonori over the noodles and add the benishōga on the top or the side of the noodles or serve in a separate bowl/plate for individual to add topping themselves. Serve immediately.