Yakisoba ft. YongYi

Servings: 1-2

Ingredients:

(Sauce)

• 2 tbsp worcestershire sauce
• 2 tsp soy sauce
• 2 tsp ketchup
• 2 tsp oyster sauce
• 1 tsp sugar

(Yakisoba*)

• ½ pound bacon
• 1-2 cups shredded/thinly sliced Napa cabbage
• 1-2 disk of Naked Noods
• Oil
• 1 pinch Salt

(Optional Toppings and Variations)

• Aonori (dried green laver seaweed)
• Beni Shoga (red pickled ginger)
• Katsuobushi (dried bonito flakes)
• Kewpie mayo
• Hot dog buns & Butter

Instructions:

1. Create your sauce by mixing your worcestershire sauce, soy sauce, ketchup, oyster sauce, and sugar together in a small bowl and set aside.
2. Wash and thinly slice/shred your napa cabbage and set aside.** When done with all vegetable prep, thinly slice your bacon*** and set aside.
3. In a saucepan, boil your noodles for 9 mins - drain and set aside.
4. Heat a wok on high heat and render the bacon for 5-10 mins or until it gets crispy and golden. After the bacon is rendered, remove the cooked crispy bacon and drain the fat separately leaving 1 tbsp in the wok.
5. To the wok with a tbsp of bacon grease, add your napa cabbage on medium-high heat and sweat it with a pinch of salt for 2-3mins. When your cabbage is soft and translucent, add your cooked bacon in and cook them together for 1 min. After 1 min, add in your cooked Naked Noods and your desired amount of sauce and cook everything together for 2-3 mins or until the sauce is fully absorbed into the noodles. Taste and adjust your noodles if needed. 
6. To serve your noodles, you can top your noodles with Kewpie mayo, katsuobushi (bonito flakes), aonori, beni shoga or kizami beni shoga (pickled red ginger), etc. 
7. To make Yakisoba Pan: Butter and toast your hot dog buns. Fill the buns with yakisoba. Top with your desired toppings. 

* You can add or change the types of meats and veggies in your yakisoba

** Prep your vegetables first on your cutting board before your meats to maintain food safety standards

*** Your bacon will be easier to slice when it is slightly frozen.