I. S. O. "Bari-Soba" Bari-Soba Bari-soba are special Japanese fried noodles in the yamaguchi local style. Yamaguchi is the home-city of Ichiraku Yoshimitsu. Ingredients: 300gr (10, 5 oz) soba, broken in half, 1 tablespoon oriental sesame oil, 2 tablespoons vegetable oil, 150 (5, 5 oz) pork meat cut crosswise into 1/3-inch-thick strips, 3 green onions, sliced on diagonal into 1-inch pieces, 1 carrot, peeled, very thinly sliced on diagonal, 1/4 teaspoon dried crushed red pepper, 150gr (5, 5 oz) seafood. Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat. Heat vegetable oil in heavy large skillet over high heat. Sprinkle pork and seafood with salt and pepper. Add pork and seafood to skillet and sauté about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in colour and pork and seafood are cooked through, about 2 minutes. Add noodles and fry all for some minutes. Toss to blend well. Then save on a very big dish. People take it together from the same dish. This noodle style is native of china. All I. S. O. members love Bari-soba very much.