These tasty fried noodles – traditionally made using wheat and egg noodles rather than the soba (buckwheat noodles) that their name suggests – are ubiquitous all over Japan, where they are really popular for festivals, parties and just general speedy snacking. As with all stir fries, the time is in the chopping of ingredients; once everything is prepped and lined up in bowls; the cooking is done in a matter of minutes.
Cook the noodles according to the packet instructions. Drain well and toss a teaspoon of oil through to prevent them from clumping together. Set aside. Mix together all the ingredients for the sauce in a small bowl and leave ready by the stove.
Add a tablespoon of oil to a large wok and set over a high heat. When it’s smoking hot, add the onions and stir fry for 2 minutes. Add the pork fillet and stir fry for a further 3 minutes before tossing in the green beans, cabbage, carrots and garlic. Add 3 tablespoons of cold water and stir fry for another 4 minutes or so until the vegetables are tender but still with plenty of crunch. Pour in the sauce and stir fry for a minute before tossing in the cooked noodles and stirring until heated through. Pile into bowls and serve immediately, sprinkled with the aonori and benishoga strips.