- 2 portion steamed noodles( for fried noodles)
- 100g sliced thinly pork
- ½ onion
- ½ carrot
- 3 shiitake mushrooms
- ⅙ Chinese cabbage
- 2 spring onion
- 1 knob juice of grated ginger
- vegetable oil
- 1½ tbsp starch
- 1½ water
- For Thick sauce:
- 2 cup dashi stock
- 2½ tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- salt
- Cut the onion, carrot, shiitake mushrooms, Chinese cabbage and spring onion into about 5 ㎝ long thin strips. Cut the pork into bite size. Mix the starch with the water.
- Heat the oil in a frying pan, fry the pork, carrot, onion, Chinese cabbage, shiitake mushrooms, and spring onion in this order.
- Add the ingredients of sauce and mix, when it comes to boil, add the starch dissolved in water to thicken it. Season with salt.
- Heat the oil in another frying pan, bake the noodles until crispy and golden brown color with both side.
- Place the fried noodles on a plate, and sauce over the top.