Yakisoba

terhingin nak makan mee goreng jepong! tgk diorg mkn2 kat tv rasa nk ngences pong ader! hahaha... simple aja pembuatannya... rasanyer pong cam mee goreng biasa.. cume pd aku lagik sedap mee goreng mesia atau mee goreng mamak! disebabkan mee nih byk sampah sarap, jd cam biasalah laling ku itew menyusun satu persatu ditepi pinggan! huh! apa2 jerk lah! tapi mee soba@mee kuning kat sini sedap taw! takde rasa kapur sgt... tuh yg aku suka! bleh baca apa itu yakisoba di sini utk pengetahuan kamus korang. dan tgk step by step plak di sini. dan resepi aku kopipes jerk lah dari sini. bape banyak sini daaaaaa... hahaha

Ingredients

• 2 packages steamed chuka noodles (150g/package)
• 1/2 Tbsp vegetable oil
• 1/4 lb. boneless rib, thinly sliced
• 1/4 cup peeled and thinly sliced carrots
• 1 green bell pepper, chopped
• 1/4 medium onion, thinly sliced
• 2 green head cabbage leaves, chopped
• 4-6 Tbsps. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsps Worcestershire sauce
• Beni-shoga (pickled red ginger) for garnish*
• Ao-nori (dried green seaweed) for garnish*
• Salt and pepper

Method
Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the ribs until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with aonori and beni-shoga just before serving.