Five-Flavour Noodles
The Japanese name for this dish is Gomoku Yakisoba, meaning five different ingredients; however, you can add as many different ingredients as you wish to make an exciting and tasty noodle stir-fry.
Ingredients
- 300g / 11oz dried Chinese thin egg noodles or 500g / 1¼lb fresh yakisoba noodles
- 200g / 7oz lean boneless pork, thinly sliced
- 22.5ml / 4½ tsp sunflower oil
- 10g / ¼oz grated fresh root ginger 1 garlic clove, crushed
- 200g / 7oz green cabbage, roughly chopped
- 115g / 4oz / 2 cups beansprouts
- 1 green pepper, seeded and cut into fine strips
- 1 red pepper, seeded and cut into fine strips
- salt and ground black pepper
- 20ml / 4 tsp ao-nori seaweed, to garnish (optional)
For the seasoning mix
- 60mI / 4 tbsp Worcestershire sauce
- 15mI / 1 tbsp Japanese soy sauce
- 15ml / 1 tbsp oyster sauce
- 15mI / 1 tbsp sugar
- 2.5ml / ½ tsp salt
- ground white pepper
Preparation
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- Cook the noodles according to the instructions on the packet. Drain well and set aside.
- Cut the pork into 3-4cm / 1¼-1½in strips and season with salt and pepper.
- Heat 7.5ml / 1½ tsp of the oil in a large wok or frying pan. Stir-fry the pork until just cooked, then remove it from the pan.
- Wipe the wok with kitchen paper, and heat the remaining oil in it. Add the ginger, garlic and cabbage and stir-fry for 1 minute.
- Add the beansprouts, stir until softened, then add the peppers and stir-fry for 1 minute more.
- Return the pork to the pan and add the noodles. Stir in all the ingredients for the seasoning mix and stir-fry for 2-3 minutes. Serve immediately, sprinkled with ao-nori seaweed (if using).
Serves 4.