Yakisoba | Japanese Stir-Fried Noodles with Vegetables

Cut the cabbage into 2 cm squares, the carrot into matchsticks, and the onion and green bell pepper into strips. Thinly slice the green onions and set them aside in a separate bowl. Have everything ready beside the stove; pausing to chop during high-heat cooking can mean burnt vegetables.

Heat a large skillet or wok until smoking hot, then add the sesame oil and sunflower oil. Stir-fry the carrots and onion for 2 minutes, then add the cabbage and green bell pepper and cook for 3 minutes. The edges of the cabbage should be spotted brown while the center stays crisp; if it is completely soft, the heat is too low.

Add the noodles to the pan and use tongs to distribute them among the vegetables. Leave them undisturbed for 1 minute so the side touching the pan browns lightly. Pour the sauce in a circle around the edge of the pan; it will caramelize as soon as it hits the hot sides and release its aroma. Toss with tongs for another 2–3 minutes, until every strand is evenly coated.

Use tongs to pile the noodles onto plates. Sprinkle with the green onions, toasted sesame seeds, and aonori. Yakisoba dries out as it sits and the noodles absorb the sauce, so serve it straight from the pan.