Yakisoba

Ingredients

• 60 grams cabbage chopped ( - 2 leaves)
• 150 grams carrots julienned ( -)
• 0.3 teaspoon pepper white
• 3 tablespoons sauce 
• 5 grams katsuo bushi (1 small pack)
• 60 grams onion sliced ( -)
• 0.5 tablespoon oyster sauce 
• 10 ounces japanese ramen noodles yellow fresh
• 30 grams spring onion sliced ( - 2 scallions)
• 2 tablespoons vegetable oil 
• 2 servings frangelico for garnish
• 2 servings frangelico for garnish
• 2 servings frangelico for garnish
• 2 servings frangelico for garnish

Equipment

• frying pan
• whisk

Directions

1. 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.
2. 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 vegetable oil to keep the noodles from sticking together. Prep the vegetables and make the sauce by whisking together the chuno sauce, oyster sauce, and white pepper.
3. Heat a pan over medium-high heat until hot and 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 scallions. Continue stir-frying until the cabbage is cooked.
4. 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.
5. Sprinkle the katsuobushi onto the noodles, and continue tossing until the noodles are a uniform color and you can smell the sauce starting to caramelize. Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.