Fried Yakisoba Noodles with Spring Cabbage

• 2 portions Yakisoba noodles
• 4 leaves Spring cabbage
• 4 cm Carrot
• 1 Green pepper
• 1 Aubergine
• 1/4 Onion
• 1 clove Garlic
• 50 grams Pork
• 300 ml Water
• 1 dash less than 1 tablespoon Weipa
• 2/3 tsp Salt
• 1 Pepper

1. Cut the vegetables into bite sizes like in the photo.
2. Slice the garlic thinly and cut the pork into bite sizes.
3. Slice the core of the cabbage thinly and tear the leaves by hand.
4. Peel the aubergine roughly and slice diagonally.
5. Soak in water.
6. Pour oil, add the garlic and heat the pan.
7. Add the pork and fry both sides.
8. Season with a pinch salt.
9. Add the vegetables from Step 1 and 2 and fry until wilted.
10. Heat the noodles (still in their package) in a microwave for 2 minutes.
11. Put a tablespoon of oil in a frying pan and heat.
12. When the oil is heated enough, add the loosened noodles.
13. Fry the noodles and press evenly with a spatula to form a circle to crisp.
14. Flip over for th eother side.
15. Add the water and Weipa into the Step 3 vegetables and simmer.
16. Taste first and season with salt if necessary.
17. Thicken the sauce with a tablespoon of katakuriko dissolved with the same amount of water.
18. Pour the Step 7 sauce over the Step 6 noodles.

yakisoba noodles, cabbage, carrot, green pepper, aubergine, onion, clove garlic, pork, water, weipa, salt, pepper

Taken from cookpad.com/us/recipes/154405-fried-yakisoba-noodles-with-spring-cabbage (may not work)