Yakisoba

SAUCE:
1. Mix in a sauce pan 2½ cups of beef broth, ¼ cup soy sauce (Kikkoman),1 tsp Dashinomoto, ½ cup Yakiniku Sennka (Sukiyaki Base), and 2 tsp brown sugar.
2. Add 3 tsp of cornstarch diluted in half a cup of water.
3. Once thick in consistency set aside.

RAMEN:
1. Heat the egg noodles in boiling water for 3 minutes.
2. Noodles must still be firm when cooked. Drain and set aside.

PORK:
1. Marinate the 250g of pork (sukiyaki cut) in Yakiniku Sennka and 1 tsp Sesame oil for 30 minutes.
2. Pan fry until half cooked and set aside.

YAKISOBA (Fried Noodles):
1. Sauté the following veggies in 2 tsp olive oil and 1 tsp sesame oil in the following order; 1 large white onion sliced into thin strips.
2. Once the onions are a little translucent add 2 cloves of garlic sliced thinly.
3. Do not brown the onions and garlic. Add ½ cup of thin strips of carrots.
4. Add ½ cup each of Red and Green Bell Peppers (for color you may also add yellow peppers). Make sure the pepper strips are the same size as your carrots.
5. Add 2 cups of cabbage strips and a cup of bean sprouts.
6. Season with salt and freshly ground black pepper.
7. Ladle in half of the Sauce and add the noodles.
8. Ladle in more sauce until desired taste has been achieved. REMEMBER just add enough sauce to coat the veggies and noodles.
9. Add the pork and once heated through place in a bowl if you did not listen and added to much sauce or in a platter if the amount of sauce is just right...LOL.
10. Top with bonito flakes and serve hot.

NOTE: You may also add/substitute chicken (marinated in Mirin and oil), shrimps (deveined with tails intact), squid (skin removed and scored), or beef (sukiyaki cut marinated the same way as the pork). For added flavor you may also add spring onions and for heat you may sprinkle some red pepper flakes after number 7.