Squid Yakisoba with Liver Soy Sauce

Cut the cabbage into bite-sized pieces and arrange the bean sprouts on a plate.

Peel two cloves of garlic. Mince one and reserve the other for the sauce.

Separate the squid body from the tentacles. Remove the innards, cartilage, eyes, and beak. Slice the body into rounds, cut the tentacles and ear flaps into bite-sized pieces, and reserve the liver for the sauce.

In a bowl, combine soy sauce, oyster sauce, sake, grated garlic (the reserved clove), plenty of black pepper, and the squid liver. Mix well.

Microwave the yakisoba noodles for about 1 minute at 600 W to loosen them. Cut the chives into 2-3 cm lengths.

Heat sesame oil in a frying pan, add the noodles, and loosen them. Once coated in oil, spread them out and cook each side for about 1.5 minutes until lightly browned. Transfer to a plate.

Add vegetable oil to the pan and gently saute the minced garlic over low heat to release its aroma. Add the squid and stir-fry briefly until about half-cooked.

Add the cabbage and stir-fry until softened. Return the noodles to the pan and toss to combine.

Make space in the pan, pour the liver soy sauce against the hot edge to caramelize briefly, then toss to coat. Add the bean sprouts and toss quickly. Finish with the chives, using residual heat to wilt them.

Plate and serve. Pairs perfectly with beer.