THE SCORCHED NOODLE-TANGLE

(Our Play on Japanese Yakisoba)

THE SCORCHED NOODLE-TANGLE

Ingredients: 200g Yakisoba or Egg noodles (boiled), 150g Pork or Chicken strips, 1 Red onion (petals), 100g Cabbage (shredded), 2 tbsp Worcestershire sauce, 1 tbsp Soy sauce, 1 tsp Sugar...

Ingredients

  • 200g Yakisoba or Egg noodles (boiled)
  • 150g Pork or Chicken strips
  • 1 Red onion (petals)
  • 100g Cabbage (shredded)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Soy sauce
  • 1 tsp Sugar

Cooking Method

  1. The Scorch Fry meat on high heat in a wok until charred; add onions and cabbage.
  2. The Architect Sauté until the veg is blackened at the edges but still crunchy.
  3. The Bloom Add the noodles and silk ingredients with a 30ml splash of water to steam the tangle.
  4. The Marriage Toss vigorously for 3 minutes on max heat until the sauce is a dark, sticky glaze.
  5. The Finish Top with pickled ginger (Beni Shoga) and seaweed flakes.

Cuisine: Asian

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