Curry Yakisoba

Ingredients

(for large size “Fukkura-san”) 

2 servings  fresh yakisoba noodles (if you are using the regular Chinese egg noodles, pre-cooking the noodles is required)

1/2 tablespoon  sesame oil

2 cloves  garlic, thinly sliced

2-3 oz  thinly sliced pork belly or bacon, cut into small pieces

4-5 leaves  cabbage

1/2 package  bean sprouts, white part only

(sauce)

2 tbsps.  sake or Chinese rice wine

2 tbsps.  water

1 teaspoon  Chinese chicken powder (with no additives)

2 teaspoons  curry powder

1 tablespoon  soy sauce

1/2 teaspoon  cayenne pepper (optional)

1/2 teaspoon  ground Szechuan pepper or black pepper

salt to taste

beni-shoga (pickled ginger) and sliced scallions for garnish

Procedure

1. 1.By using hands, loosen the noodles in the lid.  Set aside.
   

2. 2.Combine the ingredients for the sauce in a bowl and set aside.
   

3. 3.Heat the skillet of Fukkura-san over medium-high heat and saute the garlic.  (Picture A.)
   

4. 4.Add the pork and saute until the meat is cooked through.  (Picture B.)
   

5. 5.Add the cabbage and lightly toss with the garlic and pork.  (Picture C.)
   

6. 6.Top the cabbage-meat mixture with the rest of the ingredients, in order with the yakisoba noodles, bean sprouts, and the sauce.  (Picture D and E.)
   

7. 7.Close with the lid and cook for 4-5 minutes (you will hear the nice sizzle from the inside).  (Picture F.)
   

8. 8.Open the lid and toss the noodles with tongs.
   

9. 9.Serve with beni-shoga and sliced scallions.