Matt's Yakisoba

Ingredients

• 3 blocks of ramen
• 1 or 2 Tbs cooking oil
• 1 onion, chopped into roughly ½″ pieces
• ¼ head of cabbage, chopped into roughly ½″ pieces
• Around 10–12oz of chicken, pork, or firm tofu, fully cooked and cut into small pieces, ½″–1″ (if using tofu, press & pan-fry beforehand)
• A cup or so of sake (you can also use a sweetened rice wine such as mirin, but it will affect the flavor)
• A few drops of sesame oil
• A few drops of fish sauce
• Pickled ginger (optional)
• Kimchi (optional)

For the sauce:

• Ketchup or chili sauce
• Soy sauce
• Japanese sweetened Worcestershire sauce, such as “Bulldog sauce”
• Rice vinegar
• Chili paste such as gochujang, sriracha, sambal olek, Lan Chi chili paste with garlic, etc…depending on what you like (optional)

Method

1. Make about a cup of sauce. Mix:
   • one ramen flavor packet
   • ketchup or chili sauce
   • soy sauce
   • worcestershire
   • rice vinegar
   • chili paste if desired
   …adjusting proportions to your taste.
2. In a large nonstick frying pan, fry onions & cabbage a few minutes until soft.
3. Boil ramen 2–3 minutes. Drain before it becomes too soft.
4. Add noodles, protein, and sauce to pan. Stir.
5. Let ingredients cook on medium-hi heat without touching for about 5 minutes until they get brown & crusty on the bottom. Deglaze with sake. Turn with spatula to bring the crusty bits up to the top. Repeat this process 2 or 3 more times.
6. Add:
   • more soy sauce and rice vinegar
   • just a tad of sesame oil and fish sauce
   …and stir.
7. If desired, add kimchi, pickled ginger and chili paste.

Boom.