Japanese street food, for 3.
2 tb worcestershire sauce
2 tsp oyster sauce
1 tsp ketchup
1 tsp light soy sauce
1 tsp sugar
1/2 onion, thinly siced
1 carrot
4 cabbage leaves
2 spring onions
3 shiitake mushrooms
450 g yakisoba wheat noodles (precooked), loosened in hot water and drained
3 eggs, fried, sunny side up
Combine the first 5 ingredients to make the sauce, or buy pre-made. Generally cut vegetables into small bite-size pieces.
Stir-fry the vegetables quickly in oil, adding in the above order.
Add noodles then the sauce. Stir-fry briskly. Make sure the noodles don’t get soggy or stick. Serve into bowls and top with the fried egg.
Easy to add a little pork belly or fried tofu.