Yakisoba Street Food

560 g fresh ramen noodles
4 tsp rice bran oil
300 g carrot
120 g onion
120 g cabbage
60 g spring onions
3 tbsp SIDS HOT WORCESTER SAUCE
3 tbsp Tuimato Sauce
1 tbsp oyster sauce
½ tsp white pepper, ground
4 tbsp rice bran oil
10 g katsuobushi
aonori (green nori flakes)
beni shoga (red pickled ginger)

Boil the noodles for 1 minute less than what the package directions say. When the noodles are done, drain and rinse very well with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of oil to keep the noodles from sticking together.

Prep the vegetables and make the sauce by whisking together SIDS HOT WORCESTER SAUCE & Tuimato Sauce, oyster sauce and white pepper.
Heat a pan over medium-high heat then add 2 tablespoons of oil along with the carrots, onions and any tougher bits of cabbage.
Stir-fry until the carrots are tender and then add the cabbage and spring onions. Continue stir-frying until the cabbage is cooked. Add the noodles and sauce and use two utensils to lift and drop the noodles as if you’re tossing a salad to coat them evenly with sauce. Sprinkle the katsuobushi onto the noodles and continue tossing until the noodles are a uniform colour and you can smell the sauce starting to caramelize.
Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.
History: Yakisoba, literally fried buckwheat or Sōsu Yakisoba, the same, but in sauce, is considered a Japanese dish but may have originated in China as a variant of fried noodles. It first appeared in food stalls in Japan during the early 20th century. Although soba means buckwheat, typically suggesting noodles made from that flour in mainland Japan, yakisoba noodles are made from wheat flour. It is typically flavoured with a condiment similar to oyster sauce.