1
Slice the cabbage 5-10 mm thick
2
Peel the carrot and cut into strips
3
Cut the pork into even, bite-sized pieces
4
Heat the oil in a frying pan and stir fry the pork until the colour changes
5
Add the cabbage and carrots, plus bean sprouts and fry until done
6
Add Chinese noodles and water 60ml (check ingredients list) and fry until the water evaporates
7
Add Yakisoba sauce and mix well
8
Transfer onto a serving plate and top with dried green seaweed and red ginger garnish
9
Finish with lines of KEWPIE Mayonnaise squeezed over the dish