★ Japanese Worcestershire-style sauce (or the sauce included with the yakisoba noodles)
2 tablespoons (see the "Helpful Hints"!)
This is all of the ingredients. I'm making 3x the listed amount.
Roughly chop the cabbage into 1-2 cm pieces. Take the yakisoba out of the package and break it up 4 x 4 into 16 pieces.
Heat the ☆ ingredients in a frying pan. Stir-fry the ground pork until crumbly.
Once the pork is cooked through, add the cabbage and tempura crumbs, and stir-fry until the cabbage wilts.
Add the broken-up noodles and rice, as well as the ★ ingredients. Mix everything together to evenly distribute the flavor. Taste it, and if you find it lacking, adjust the flavor with the okonomiyaki sauce.
Top with aonori seaweed (not listed) to increase the flavor. For adults, you can add a shake of black pepper.
Story Behind this Recipe
Yakisoba, stir-fried udon, fried rice... I felt like I was just eating the same stuff for lunch over and over again. Then I remembered a frozen foods sobameshi I had a while back, and recreated it in my own way.
I use a sweet, rich okonomiyaki sauce, like the "Otafuku" brand. If using the sauce that was included with the yakisoba noodles in place of the Worcestershire-style sauce, add the okonomiyaki sauce first, and then add the yakisoba sauce while tasting. Make the rice on the hard side to keep the sobameshi from becoming sticky.