Open <quantity>4</quantity> clean squids lengthwise and dry the inside with paper towel. Cut it in half

Score the squid crosswise in both directions, forming small squares

Slice <quantity>75<unit>g</unit></quantity> of pork belly into small pieces

Cut <quantity>3</quantity> bok choy leaves into wide strips

Cut <quantity>3</quantity> napa cabbage leaves into wide strips

Peel and cut <quantity>⅓</quantity> carrot into small strips

Peel and finely slice <quantity>1</quantity> thumb of ginger

Remove the ends of <quantity>½<unit>cup</unit></quantity> of bean sprouts

Separate the yolks from <quantity>2</quantity> eggs in a bowl

Beat the yolks

Season the squid and <quantity>4</quantity> cleaned medium shrimps with salt and black pepper to taste

Season the pork belly with salt and pepper to taste

Coat the shrimp and squid with ⅔ of the egg yolks

Add <quantity>½<unit>tbsp</unit></quantity> of potato starch and mix to combine

Coat the pork belly with the rest of the egg yolks

Add <quantity>½<unit>tbsp</unit></quantity> of potato starch and mix to combine

Add <quantity>1<unit>tbsp</unit></quantity> of soy sauce to <quantity>2/3<unit>cup</unit></quantity> of chicken stock

Add <quantity>1<unit>tbsp</unit></quantity> of potato starch and whisk to dissolve

Add <quantity>1<unit>tsp</unit></quantity> of toasted sesame seed oil to the pork belly and mix to combine

Add <quantity>1<unit>tsp</unit></quantity> of toasted sesame seed oil to the squid and shrimp and mix to combine

Bring water to a boil in a large pot to cook the noodles

Add <quantity>80<unit>g</unit></quantity> of fresh yakisoba noodles to the water and cook until cooked through but still firm to the bite. Transfer to a bowl with cold water

Stir the noodles to cool down and loose them up. Remove from the water

Preheat the vegetable oil in a frying pan over medium heat

Add the noodles and fry them until crispy

Fry the squid until crispy

Fry the pork belly until crispy

Fry the shrimp until crispy

Grease a wok pan over high heat with the same vegetable oil from the frying. Remove the excess back to the frying pan

Add the ginger and all the vegetables

Sauté adding a few drops of water until they wilt

Add the fried squid, shrimp and pork belly, <quantity>4</quantity> cooked and peeled qual eggs and <quantity>4</quantity> kikurage mushrooms

Add <quantity>1<unit>tbsp</unit></quantity> of shaoxing wine and sauté to evaporate the alcohol

Add <quantity>1<unit>tsp</unit></quantity> of toasted sesame seed oil and half of the chicken stock and soy sauce mixture

Cook until the sauce starts to thicken and fix the salt

Plate the fried noodles and add the sauce on top. The kata yakisoba is ready

Enjoy!