Yakisoba

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb lean pork loin, sliced thinly (against the grain)
  • 13
  • 13
  • 1 12
    tablespoons sugar
  • 12
    ounces Chinese wheat noodles (udon noodles may be substituted)
  • 3
    tablespoons vegetable oil
  • 1
    onion, sliced thin
  • 1
    lb napa cabbage or 1 lb savoy cabbage, sliced very thin
  • 3
    carrots, grated
  • 1
    tablespoon chopped ginger
  • 2
    scallions, thinly sliced (optional)
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DIRECTIONS

  • In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
  • Cook noodles in boiling water about 8 minutes, or until tender.
  • Drain noodles and rinse under cold water.
  • In a large deep skillet or wok, cook onion in oil for about 3 minutes.
  • Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
  • Add the pork and cook for 2 minutes more.
  • Cover the mixture with noodles and pour the sauce over all.
  • Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
  • Place on a serving platter and garnish with chopped scallions, if desired.
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