With yakisoba (焼きそば) term we indicate one of the most known and appreciated dishes both in Japan and abroad. It is a preparation based on sautéed noodles (not buckwheat soba, but durum wheat chukamen), cooked on a hot plate or pan, with the addition of the typical yakisoba sauce (Otafuku or equivalent) .
It is such a common preparation that in Japan it is possible to find it everywhere, pre-cooked in supermarkets, or prepared fresh especially in conjunction with matsuri.
1 pack precooked yakisoba noodles or dry ramen noodles
3 tablespoons yakisoba sauce
3 leaves white cabbage
3 thin slices bacon
Cut the vegetables into slices that are not too thin and set aside.
Cut the bacon strips into strips and set aside.
Heat a teaspoon of vegetable oil in a flat non-stick pan or griddle and brown the onions.
After a couple of minutes, add the bacon strips and brown for another two minutes.
Add the rest of the vegetables and continue to stir with the help of two spatulas. Add a drop of plain water.
Make some space in the center of the pot and pour the precooked noodles into it: help yourself with the spatulas by continuing to turn the noodles until they are well separated, being careful not to break them.
Pour in the yakisoba sauce and continue stirring. Allow to flavor well and serve immediately hot. It can be garnished with aonori seaweed as desired.