Clean or wash all your produce. Slice your red onion and mushrooms, mince your garlic and chilli, and chop your green onion and Thai basil. Using a mandoline, julienne your carrots (this is my favourite way to cut carrots, especially if they’re stir-fried).

Sautee the red onion briefly in some garlic olive oil, then add the carrots and enoki mushrooms. Continue sauteing until the onions become translucent and the carrots are cooked (but still have some crunch left).

Push everything in the pan to one side. Add a tablespoon of garlic olive oil to the other side, and add the rest of your veggies. Sautee for 2 minutes, then mix the contents of the pan together. Season to taste; personally, I added some ground pepper but not much salt because my pork was already well seasoned, and the yakisoba sauce that I added later also adds to the saltiness.

Set everything aside in a large bowl. Mix in your ground meat or protein of choice.

Boil the noodles according to the package instructions, making sure not to overcook. Soggy noodles in a yakisoba dish? No thanks.

Add in your meat and veggies, and mix thoroughly.

Some yakisoba noodles come with yakisoba seasoning. Here is when you can add that in and mix. I used the seasoning as well as premade yakisoba sauce. If you don’t have either, you can easily make your own sauce with 1 part soy sauce, 1 part oyster sauce, and 1 to 2 parts sugar.

Once everything is thoroughly mixed, you’re ready to serve! Garnish with some extra green onion, and you’re set to chow down.