Roasted Chinese Noodles Seasoned with Worcester Sauce 　　(Yaki-soba)
240g cabbage (kyabetsu)
120g bean sprouts (moyashi)
1/2 caarrot (ninjin)
120g sliced pork (buta niku)
4 clods Chinese noodles (chuuka-men)			beni-shouga	ao-nori
red-dyed ginger (beni-shouga)
bonito flakes (katsuo-bushi)
green lavor (ao-nori)
	worcester sauce (usuta-sosu)
	oyster sauce (oista-sosu)
1. Break the clod of Chinese noodles with water and drain. 2. Cut the sliced pork into 3 or 4cm length. Cut the cabbage into 3cm square. Peel the carrot and cut into 1cm rectangles. Wash the bean sprouts and drain off the water. 3. Place sliced pork and vegetables on a hotplate preheated to 270ﾟc and roast for a minute with a cover on. Move vegetables and noodles aside and turn sliced pork over. Move vegetables and noodles on pork pieces and rost for a while. Then roast until noodles turn brown mixing all ingredients. Pour sauce and blend. 4. Serve with red-dyed ginger, bonito flakes and green lavor. Serves 4