Easy and Yummy Shanghai-Style Yakisoba Noodles - packs Chinese

Method

• Make the sauce first.
• Combine the sauce ingredients.
• These are the basic ingredients.
• Cut the pork and chives into 4 cm long pieces.
• Cut the carrot into 4 cm wide slices.
• Chop the cabbage roughly.
• The carrot cooks the slowest, so dip in water, wrap in plastic wrap and microwave for a minute or so before proceeding.
• Boil the quail eggs and peel them.
• If you're using precooked ones (canned or vacuum packed) use as-is.
• I used precooked ones this time.
• Stack everything in the frying pan in this order: Carrot, cabbage, noodles, pork, quail eggs, then finally the chives.
• When everything's in the pan, it looks like this.
• Add the sauce from Step 1 in the pan.
• Put a lid on and steam-cook over medium heat for about 12 minutes.
• Be sure not to let it burn.
• Take the lid off.
• If everything is cooked through, mix everything together while stir-frying lightly.
• Done!
• Transfer to a serving plate and enjoy.
• I added some shiitake mushrooms this time too.
• You can use any kind of vegetables and proteins you like.
• Onion, bean sprouts, shrimp, squid...there are endless variations.
• Personally, I always like to include Chinese cabbage and Chinese chives.