Cut the vegetables into bite sizes like in the photo. Slice the garlic thinly and cut the pork into bite sizes.
Slice the core of the cabbage thinly and tear the leaves by hand. Peel the aubergine roughly and slice diagonally. Soak in water.
Pour oil, add the garlic and heat the pan. Add the pork and fry both sides. Season with a pinch salt.
Add the vegetables from Step 1 and 2 and fry until wilted. Heat the noodles (still in their package) in a microwave for 2 minutes.
Put a tablespoon of oil in a frying pan and heat. When the oil is heated enough, add the loosened noodles.
Fry the noodles and press evenly with a spatula to form a circle to crisp. Flip over for th eother side.
Add the water and Weipa into the Step 3 vegetables and simmer. Taste first and season with salt if necessary. Thicken the sauce with a tablespoon of katakuriko dissolved with the same amount of water.
Pour the Step 7 sauce over the Step 6 noodles.
Story Behind this Recipe
I made this dish using yakisoba noodle.
If preparing 3 servings, increase the sauce ingredients by 1.5 times and add more veggies. In Step 7, taste and then adjust the salt if needed or water to dilute. The thick sauce topped on the dish should be on the salty side.