Sobameshi - Yakisoba Noodles and Rice

• 1 bundle Yakisoba noodles
• 350 grams Plain cooked rice
• 2 leaves Cabbage leaves
• 20 grams Tempura crumbs
• 2 tsp Sesame oil (for stir-frying)
• 1 tsp Grated ginger (pre-grated is fine)
• 100 grams Ground pork
• 2 tsp Chicken soup stock granules
• 3 tbsp Okonomiyaki sauce
• 2 tbsp Japanese Worcestershire-style sauce (or the sauce included with the yakisoba noodles)

1. This is all of the ingredients.
2. I'm making 3x the listed amount.
3. Roughly chop the cabbage into 1-2 cm pieces.
4. Take the yakisoba out of the package and break it up 4 x 4 into 16 pieces.
5. Heat the ingredients in a frying pan.
6. Stir-fry the ground pork until crumbly.
7. Once the pork is cooked through, add the cabbage and tempura crumbs, and stir-fry until the cabbage wilts.
8. Add the broken-up noodles and rice, as well as the ingredients.
9. Mix everything together to evenly distribute the flavor.
10. Taste it, and if you find it lacking, adjust the flavor with the okonomiyaki sauce.
11. Top with aonori seaweed (not listed) to increase the flavor.
12. For adults, you can add a shake of black pepper.

yakisoba noodles, rice, cabbage, tempura crumbs, sesame oil, ginger, ground pork, chicken soup stock granules, sauce, sauce

Taken from cookpad.com/us/recipes/146754-sobameshi-yakisoba-noodles-and-rice (may not work)