Yakisoba

MAKES 2 SERVINGS. Yakisoba noodles are sold fresh in Asian markets. An adequate substitute would be udon noodles or vermicelli. In a pinch, you can even use 2 pkgs of dried instant ramen noodles. Prepare according to package instructions. Aoi nori flakes are blue seaweed flakes. I have substituted roasted nori with pleasing results. Kizami shoga is the bright red pickled ginger that is available at most Asian markets. Cut the round steak slices into thin strips. Marinate briefly in 1 Tbsp rice wine mixed with a dash of salt. Heat 1 Tbsp sesame oil in a hot wok. Stir-fry the beef strips until the meat is no longer pink. Add the cabbage and carrots. Continue to cook until the cabbage softens. Sprinkle a dash of white pepper over the meat and vegetables. Add the noodles to the wok. Pour in the Worcestershire sauce. Toss until all ingredients are well mixed. Remove the yakisoba from the wok and apportion to plates. Sprinkle each portion with aoi nori and kizami shoga. Serve immediately.