Easy Spring Cabbage Fried Noodles with Thick Sauce

Easy Spring Cabbage Fried Noodles with Thick Sauce

Combine the seasonings and it's done.

Ingredients: 2 servings

100 g
Spring cabbage
6 leaves
Bean sprouts
1 packet
Chinese garlic chives
Yakisoba noodles
2 portions
Sesame oil
2 heaped tablespoons
Garlic (from a tube)
3 cm worth
Grated ginger (from a tube)
3 cm worth
★ Water
350 ml
★ Oyster sauce
2 tablespoons
★ Mentsuyu
4 tablespoons
★Chinese chicken stock powder
1 teaspoon
★ Cooking sake
2 tablespoons
2 heaped tablespoons
To taste
To taste


1. Cut the cabbage, garlic chives and pork into bite sizes.
2. Heat a heaping tablespoon of sesame oil in a frying pan. Put one portion of the yakisoba noodles in the pan without loosening the strands. Season with salt and pepper.
3. Shake the frying pan and flip the yakisoba noodles. After frying until crisp, transfer to a serving dish. Repeat for another portion of noodles.
4. Fry the pork, ginger and garlic in the same pan. When the colour has changed, add all the vegetables.
5. Season the vegetables with salt and pepper and fry until wilted. Add the ★ ingredients and stir.
6. When it has thickened to your liking, the sauce is done.
7. Put a lot of vegetable and sauce on top of the noodles and serve.

Story Behind this Recipe

I saw recipe author Kentaro Kobayashi's recipe in a magazine and tried to recreate the dish based on memory.