Chop the Chinese cabbage and carrot into bite-size pieces. Remove the stems of the shiitake mushrooms, and slice thinly.
Heat oil in a wok, and stir-fry the pork.
When the colour of the pork has changed, add Step 1 ingredients, and continue stir-frying until everything is coated in oil. You don't need to stir-fry well.
Boil the Chinese-style noodles in plenty of hot water, drain in a sieve, and transfer to a plate.
Add the ☆ ingredients to Step 3, and bring to a boil. Simmer for about 2 minutes, and thicken with dissolved katakuriko in water. Drizzle with sesame oil, and stir once.
Pour Step 5 ankake thick sauce on top of Step 4, and it's done.
I like sprinkling lots of pepper on top.
Story Behind this Recipe
I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge.
Do Step 4 and 5 simultaneously if you can. Adjust the amount of soy sauce and oyster sauce to your liking. The flavor changes by the ratio of soy sauce and oyster sauce. You can cut a boiled egg in half and use it as a topping.