Street-Style Pork Yakisoba

A fast, high-heat festival noodle stir-fry built around a sharp, sweet-and-savoury brown sauce made from standard British cupboard staples.

Ingredients

• 2 packs (300g) straight-to-wok medium egg or ramen noodles
• 150g pork belly slices (or smoked streaky bacon), sliced into strips
• ¼ sweetheart cabbage, finely shredded
• 1 medium carrot, peeled and julienned (or use a handful of pre-grated carrot)
• 4 spring onions, thinly sliced
• 2 tbsp Lea & Perrins Worcestershire sauce
• 2 tbsp tomato ketchup
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp caster sugar

Method

1. Whisk the Worcestershire sauce, ketchup, dark soy sauce, oyster sauce, and sugar together in a small bowl until the sugar dissolves.
2. Fry the sliced pork belly in a dry, smoking-hot wok for 3–4 minutes until the fat renders and the edges turn crisp.
3. Toss in the carrot and shredded cabbage and stir-fry for 2 minutes until slightly charred at the edges but still crisp.
4. Loosen the noodles in a sieve under boiling water, drain well, and add to the wok with the sauce; toss over high heat for 90 seconds until glossy and sticky, then scatter with the spring onions.