*** Yakisoba

• 4 packages (6 oz each) fresh-frozen ramen noodles
• 2 Tbsp toasted sesame oil
• 1 medium Spanish onion, peeled and sliced (or "sweet" yellow onion)
• 8 oz bacon cut into bite-size pieces
• 8 oz savoy cabbage, cut into bite-size pieces
• 1/2 cup sake
• 1/4 cup Japanese-style Worcestershire sauce (or Bulldog tonkatsu sauce in a pinch)
• 1/4 cup okonomiyaki sauce or tonkatsu sauce
• 1/2 tsp freshly ground black pepper
• 1 Tbsp aonori (powdered nori seaweed)
• (OPTIONAL) 8 oz boneless, skinless chicken thighs, or turkey breast, sliced thin

To prepare the ramen, fill a large stock-pot with water and place over high heat. Ready 4 large bowls on a work surface. When the water comes to a boil, add the noodles. Stir the noodles for about 10 seconds, so they separate and cook evenly. Cook for about 2 minutes, until the noodles are cooked through and toothsome. When the noodles are ready, transfer them to a strainer and cool under cold running water. Set aside.

Heat the sesame oil in a large skillet or enameled cast-iron pot over medium heat. Add the onion, bacon, and chicken (if using) and cook, stirring constantly, for about 2 minutes, until the onions soften and the pork turns white. Separate the pork while you cook. Add the cabbage and sprouts and cook, stirring constantly, until the cabbage turns bright green and the sprouts cook through. Add the sake, Worcestershire sauce, and okonomiyaki sauce and cook, stirring constantly, for 1 minute. Increase heat to high. Add the reserved ramen noodles. Cook, stirring constantly, until all the liquid in the skillet is absorbed, about 2 minutes. Check to ensure the noodles are heated through. Sprinkle the black pepper and the aonori, on the noodles, and serve immediately.

Makes 8 servings, 11 WW PointsPlus (13 with chicken).