- 2 Tbs oil
- 1/4 lb thinly sliced meat or seafood such as shrimp, squid or octopus
- 1 C roughly chopped cabbage
- 1 C bean spouts
- 1/2 C yellow onion sliced
- 1/4 C shredded carrot
- 10 ounces cooked thin Asian egg noodles
- 2 scallions sliced thin on the bias
- 1 clove garlic minced
- 3 Tbs tonkatsu sauce
- 1 Tbs gochujang
- white pepper
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Sprinkle meat or seafood with salt and pepper then heat 1 Tbs of oil in a pan or wok and fry until just barely cooked. Transfer to a plate and set aside.
Saute the cabbage, bean sprouts, onions, and carrot until they are mostly tender. Add the noodles, scallions and garlic, then cover with the remaining oil (1 Tbs). If the noodles have clumped together, add a few tablespoons of water to the pan to help separate them. Stir fry the noodles until they are completely separated and there is no water remaining. Add the meat/seafood back into the pan along with the tonkatsu sauce, gochujang and white pepper and stir fry until the sauce is evenly coated around the noodles.
To serve, plate the noodles and top with with a sprinkle of aonori flakes and benishoga.