100g of thin slices of meat
1 package of ordinary instant noodles
some tonkatsu sauce*
sesame oil for frying
1 medium carrot
1/2 green bell pepper
1 celery stalk
Heat water for the noodles. Heat the fat in a frying pan. Chop the carrot and the celery into coins. When the fat is warm enough, fry the celery and carrots in the pan. Chop the green bell pepper. Put it into the frying pan. When the water starts to boil you put in the noodles. Then you put the meat in the pan as well with all the other ingredients already in it; if the pan is too hot, you can use some tonkatsu sauce to cool it down. When the noodles are starting to loosen up, and the meat is starting to look thoroughly fried, pour out the water. Then put the noodles in the frying pan with everything else. You need to stir all the time so that the noodles don't stick. But you must also add the tonkatsu sauce to add the special yakisoba taste. Use about one teaspoon for every pack of noodles used. If you like it spicy, or think it gets too dry, simply add more tonkatsu sauce.
The Tonkatsu sauce is probably the most important ingredient in yakisoba. It's a brown thick sauce, like a Japanese Worcestershire sauce but sweeter and not as spicy. It contains lots of fruits and vegetables. The most popular brand of premixed tonkatsu sauce is probably the "Bull-Dog brand" (burudoku tonkatsu soosu). It's very common in Japanese food stores, and can sometimes be found in other exotic oriented grocery shops.
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