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Ingredients 50ml Worcestershire sauce 20ml Soy sauce 20g Oyster sauce 1 tbsp mirin 50g cabbage 50g onion 50g beansprouts 40g carrot 2g ginger 2g garlic 1tbsp Neutral Flavoured Oil 2 packets of noodles (around 300g) or 1.8mm spaghetti 100g thinly sliced pork 50ml water Aonori (Dried Seaweed)

Instructions Mix the white wine and sugar to make the mirin substitute (You can usual regular mirin if you have) In a bowl, mix the Worcestershire sauce, soy sauce, oyster sauce, and mirin. Cut the cabbage into bite-sized pieces Cut the onion and carrot into thin slices Cut the ginger into thin slices and the garlic into fine pieces. Slice the pork into bite-sized pieces. In a frying pan, add 1 tbsp of neutral-flavored oil and fry the ginger Then fry and add in the pork. Set aside. In the same pan, add the ginger and fry until fragrant. Add in the onions and carrots and fry for 1 minute. Add the cabbage and cook till tender. Set aside. Boil the noodles for 30 seconds. Drain. On medium heat, add 1 tbsp oil. Add in the noodles and press down with a spatula till the outside is crispy. Flip over and repeat. Using tongs or chopsticks, break the noodles apart. Add in the pork and vegetables and mix together. Add the sauce and mix again. Make sure to taste! Right at the end, add in the beansprouts and water. Fry for another 30 seconds. Serve and top with dried seaweed!