Cut the pork into bite sizes. Peel the prawns (leaving the tails) and remove the veins along the back. Rinse and pat dry.
Cut the cabbage roughly. Slice the green pepper in 3 mm widths. Cut the carrot lengthwise and slice in half-moons. Slice the bamboo shoots thinly. Separate the shimeji mushrooms into small pieces. Drain the quail eggs.
Put the yakisoba noodles in a heatproof dish and microwave at 700 W for 2 minutes. Loosen the noodles and flavour with sake and soy sauce.
Put Step 3 and spread in a frying pan (without oil). Fry the noodles over medium heat until crispy (don't move the noodles too often).
Combine the ☆ ingredients.
While frying the noodles, warm vegetable oil in another frying pan and fry the pork, prawns and carrot.
Add the green pepper, bamboo shoots, cabbage, shimeji mushrooms and quail eggs.
After all the ingredients are cooked through, add Step 5 and simmer for 1~2 minutes.
After simmering, add the ★ katakuriko dissolved with water to thicken the sauce. Finally add the sesame oil and turn off the heat. The sauce is done.
Transfer the fried noodles onto serving dishes and pour over the sauce.
Drizzle some vinegar if you like.
Story Behind this Recipe
My family loves fried noodles with thick sauce but I couldn't reach their expectation. They have always hoped to have restaurant-quality dishes at home and I finally managed to make this recipe after a lot of trial and error.
Fry the noodles over high to medium heat until crispy. Don't move the noodle so often while frying to brown the surface of the noodles. I recommend using two non-stick frying pans at the same time, but if using just one, fry the noodles first, transfer onto a plate and then make the sauce to pour on top.