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
Step 2
Step 3
Step 5
  1. Cook the noodles according to the instructions on the packet. Drain well and set aside.
  2. Cut the pork into 3-4cm / 1¼-1½in strips and season with salt and pepper.
  3. 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.
  4. 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.
  5. Add the beansprouts, stir until softened, then add the peppers and stir-fry for 1 minute more.
  6. 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.

Other Recipes

Rice Triangles

Marinated Beef Steaks

Green and Yellow Layered Cakes

Simple Rolled Sushi

Sweet Aduki Bean Soup with Rice Cakes

Assorted Tempura

Pork and Spring Onion Pancakes

Sashimi