How to make Yakisoba | easy noodle sauce from scratch

Today i'm going to make yakisoba a classic japanese stir-fry noodle dish that is all about the signature Sweet and savory sauce, which is surprisingly easy to make. So let's go Okay, first things first the noodles traditionally you want to use well japanese soba noodles But my minimart ran out of ready-made soba noodles. So i'm using yellow noodles here is fine Also, it's super yummy. You can also use udon noodles In japan a pork belly is typically used but i'm using some shabu shabu beef slices here using meat with some fat Like this is going to help boost the flavor of the noodles You can use whatever veggie you like carrots and cabbages are the typical veggies that are being used in japan But I just have some lettuce leaves here and also you're going to need some onions and garlic standard Okay on to the more important stuff Sauce time let's prepare our sauce bowl of efficiency So first we're going to be adding a tablespoon of oyster sauce And then two tablespoons of tomato ketchup Next we're adding a two teaspoons of sugar I'm, just gonna mix that up a little first And finally you're going to need this Worcestershire sauce. I know i'm pronouncing that wrongly and I kind of don't care or Maggi seasoning sauce, which is what i'm using here is what I have in my pantry, but it works just as fine You're going to need about two tablespoons of this as well Mix all of that together and don't be shy to give it a little taste test It should taste tangy sweet and super savory And finally a dash of white pepper just to pull all of those flavors together You can easily buy ready-made yakisoba sauce, but why would you when it's so easy to make? That's your yakisoba sauce easy All right time to cook in a pan heat up some oil If you're using the hard vegetables like carrots add that in first, but I don't so i'm frying up the onions and garlic first Then i'm adding the beef slices next this is going to cook really quickly But anyway, I pushed it to one side and added in my lettuce leaves next because I do like my lettuce leaves a lot more wilted Immediately after I just piled on the noodles and also threw on the yakisoba sauce all over Toss the sauce through and get everything nice and coated with all of that yummy sauce I'm also adding a couple of tablespoons of water to the sauce bowl Just so we don't waste any sauce and also to get a little bit of moisture to the noodles Oh, I almost forgot the eggs turn the heat off and add the eggs at this point I prefer a runnier custardy egg for my yakisoba rather than you know Kind of having those fried scrambled eggs through which is why I turned the heat off to let the residual heat cook the eggs instead Mix that through and look at how creamy the yakisoba is right now And then you're done with the cooking portion it's time to plate There is a final step it is optional, but in my opinion it makes yakisoba infinite times better Japanese mayonnaise. I love japanese mayonnaise. So just kind of do a fancy Pattern on your yakisoba like that For the final garnishing you can use a sesame seeds nori or seaweed Dried bonito flakes, but i'm using furikake or japanese rice seasonings Just like this And yeah, you're finally officially done This is so good. So creamy and oh just try it. Bye