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Basically fried Chinese egg noodles with a special kind of sauce and some meat and vegetables. In Japan, yakisoba is sold at restaurants, grocery stores and by street vendors. Yakisoba is very simple and fast dish to make. You might be able to find packages of yakisoba noodles at a grocery store. Usually those packages include a small package of seasoning, so you don't need yakisoba sauce. If yakisoba noodle packages aren't available, use Chinese egg noodles and yakisoba sauce, tonkatsu sauce, or Worcestershire sauce (not as good). Cook yakisoba with your favorite vegetables/meat.

The tonkatsu sauce is a brown, thick, somewhat sweet sauce. It contains fruits and vegetables. A popular brand of prepared tonkatsu sauce is "Bull-Dog brand" (burudoku tonkatsu soosu). It's very common in Japanese/Asian food stores.

3 packages yakisoba noodles or boiled Chinese egg noodles

1 carrot

1/4 of a small cabbage

1/4 pound thinly sliced pork

1/3 cup yakisoba/tonkatsu sauce

Beni-shoga (red pickled ginger)

Nori (roasted seaweed)

vegetable oil for frying

Cut the cabbage, carrot, and pork into bite sizes. Heat oil in a large pan. Add cabbage, carrot, and pork in the pan and saute in high heat. Add yakisoba noodles in the pan and stir-fry. Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add yakisoba seasoning or sauce.

Stir the noodles well and fry them for a few minutes. Sprinkle nori and beni-shoga over yakisoba before serving.