Clean the squid, wash the cocktail shrimp in running water, add salt, and blanch it in boiling water. Prepare vegetables and bacon by trimming and chopping them into bite-size pieces.

Boil the raw noodles in boiling water for about 5 minutes, hang them in cold water, and drain them. Grease the pan and stir-fry the vegetables and bacon quickly over high heat.

While frying vegetables, add the prepared raw noodles and blanched seafood and stir-fry them together.

When all the ingredients are combined, add salt and Huru and stir-fry. Add the Otafuku yakisoba sauce and stir-fry it well. When all the ingredients are stir-fried, add bean sprouts at the end and mix well to finish. Put yakisoba on a plate and sprinkle katsuobushi, aonori, shichimi, chopped green onions, mayonnaise, etc. to your liking.

Finished yakisoba, a hearty and wonderful delicacy. Katsuobushi to your liking. Green onion powder. Whistle with mayonnaise. Lastly, Nanami dougarashi. Nanami Doughgarashi, also known as Shichimi (Chilmi), is a common chili powder seasoning in Japanese restaurants. It is a mixture of blue powder, sesame, orange peel, black sesame, and chili pepper, and it is delicious if you sprinkle it on udon, stir-fried food, and yakisoba.

I put a little bit of mayonnaise and sprinkled a lot of katsuobushi and shichimi. Seafood is chubby, noodles are tangy, vegetables are crunchy, bacon is chewy, and it's a combination of sweet and salty flavors. Japanese stir-fried noodles yakisoba that makes you empty a plate as you continue to taste it. It's a great yakisoba that's not envious of the Japanese restaurant, right?