1. Add some olive oil to the pan, then sauté the onions and shiitake mushrooms.
2. Add sliced cabbage, capsicum, and chilli.
3. Season with light soy sauce and pepper.
4. Stir fry until 80% cooked, then remove from pan and set aside.
5. Oil the pan again and add in the shabu shabu pork collar slices.
6. Separate them and stir fry.
7. Add a splash of mirin.
8. Cook the pork until they are about 80% done.
9. Mix in the cooked vegetables, yakisoba noodles, and seasoning.
10. Mix well, then add in spring onions.
11. Leave the yakisoba to fry for a few minutes and char. Flip and mix.
12. Repeat flip & fry 3-4 more times.
13. Serve hot with pickled ginger.
Recipe by Chef Autumn.
