Ousho-style Soy Sauce Yakisoba Noodles

• 2 packets Yakisoba noodles
• 1/6 Carrot
• 1 leave Cabbage
• 1/3 packet Bean sprouts
• 100 grams Pork
• 1 as required Wood ear mushrooms
• 1 tbsp Oil
• 1 small piece Ginger
• 1/2 to 1 teaspoon Chinese stock paste (or Chinese chicken stock powder)
• 100 ml Water or hot water
• 1 tsp Oyster sauce
• 1 as required Salt and pepper
• 1 tbsp Soy sauce

1. Rehydrate the wood ear mushrooms.
2. Dissolve the stock paste in water or hot water.
3. It should be on the salty side.
4. Cut the carrot into thin batons and tear the cabbage leaves and mushrooms.
5. Wash the bean sprouts.
6. Heat oil in a frying pan over high heat and add the ginger.
7. Fry until aromatic.
8. Add the pork and fry until its colour has changed.
9. Add the carrot, cabbage, bean sprouts and wood ear mushrooms.
10. Fry to cook through.
11. Add the oyster sauce and stock paste dissolved in water or hot water.
12. There's a lot of liquid in the pan but it'll cook away so don't worry.
13. After the soup comes to a boil, add the noodles and loosen.
14. Season with salt and pepper.
15. Turn off the heat, pour soy sauce along the side of the pan.
16. Stir gently and serve.

packets yakisoba noodles, carrot, cabbage, packet, pork, mushrooms, oil, ginger, chinese stock paste, water, oyster sauce, salt, soy sauce

Taken from cookpad.com/us/recipes/155615-ousho-style-soy-sauce-yakisoba-noodles (may not work)