Yakisoba

• porsi: Serves 2

Bahan-bahan

2 portions of egg or ramen noodles Rapeseed oil

1 onion, peeled and finely sliced

2 garlic cloves, peeled and finely diced

1 thumb-sized piece of ginger, peeled and grated

A large handful of Savoy cabbage leaves, washed and finely chopped

2 carrots, peeled and cut julienne style

A large handful of beansprouts, washed

Pickled ginger

For the sauce:

1 tbsp Kikkoman Soy Sauce

3 tbsp tomato ketchup

4 tbsp water

3 tbsp Worcestershire sauce

1 tbsp sake or red wine

1 tsp sugar

Petunjuk

1 Combine all of the sauce ingredients in a small saucepan and simmer over a medium heat for 10 minutes until thickened. Set aside.

2 Bring a saucepan of water to the boil and cook the noodles according to the package instructions, then set aside.

3 Heat some rapeseed oil in a large frying pan or wok and cook the onion for one minute.

4 Add the garlic, ginger and cabbage and cook for another minute before adding the carrots and beansprouts. Be careful not to overcook the vegetables — you want them to keep their crunchy texture.

5 Add the noodles and sauce into the stir-fry and toss well, continuing to cook for another minute or two. Serve the yakisoba with a side of pickled ginger.