3 Tbsp Tonkatsu sauce
1/2 Tbsp soy sauce
1/2 Tbsp Mirin
1/3 lb (150g) pork, thinly sliced
1 small onion
2 C cabbage, cut into about 2″ squares
2 C bean sprouts
1/2 small carrot
1 Tbsp oil
150g yellow noodles
salt and pepper
Cut sliced pork into bite size pieces. Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2″squares; wash and strain bean sprouts. Mix all the ingredients for Yakisoba Sauce.
In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes. Then add cabbage and bean sprouts, and cook until vegetables are wilted. Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.
When noodles get loose and soft, keep stirring to mix with vegetables, then add sauce and coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)
Place Yakisoba on the plate; sprinkle with Aonori and put Benishoga on top.