Just stir fry the ingredients in order, and you have a Kansai-style sobameshi! It's easy and quick, and anyone can make it. The sauce is wonderfully fragrant, bonito flakes are used as a hidden ingredient, and it's a lot lighter tasting than it looks.
Tonkatsu sauce (Japanese style Worcestershire sauce or steak sauce)
Chop up the onion, carrot and bell peppers finely. Cut the pork into thin strips. Chop up the noodles also to separate them.
Heat some oil in a frying pan over medium heat, and stir-fry the pork.
Add the chopped vegetables and sake, and stir-fry. Season with salt and pepper.
When the vegetables are cooked, add the chopped up noodles and stir-fry.
Add the sauces (tonkatsu and Japanese Worcestershire-style sauce) and ketchup and keep stir-frying.
Lower the heat, and crumble in the rice and mix together.
When everything is mixed together evenly, add the bonito flakes and mix everything together.
Transfer to serving plates, top with more bonito flakes and some chopped green onions, and serve.
Story Behind this Recipe
I always buy 3-packs of yakisoba noodles, but if I make 2 servings there's always 1 pack left over. When I was thinking of ways to use up the leftover pack, I tried making sobameshi, which is a regional speciality. 1 pack of noodles and 1 bowl of rice makes 2 servings - very economical.
You can make this with frozen noodles. Just chop up while the noodles are still half frozen. Use up any bits of leftover noodles this way. Chop up cabbage or any vegetables you have on hand and add them to this to make it even more delicious.