Yakisoba

Name: Yakisoba
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 portions fresh yakisoba noodles (with seasoning packets removed); 1/4 lb thinly sliced pork shoulder; 2 cups chopped cabbage; 1 carrot (julienned); 3 tbsp yakisoba sauce (or a mix of Worcestershire; oyster sauce; and ketchup); aonori; beni shoga (pickled red ginger)

Stir-fried wheat noodles with pork, vegetables, and a sweet and savory sauce.

20 minutes

Serves 2

Lunch/Dinner

Contains common allergens

Fish Seafood Shellfish Wheat

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Instructions

6 steps

1
Loosen the tightly packed yakisoba noodles by placing them in a colander and quickly pouring boiling water over them. Drain and shake dry.

2
Heat a large skillet or wok over medium-high heat with a little oil. Fry the pork slices until browned, then remove them and set aside.
3
In the same pan, stir-fry the cabbage and carrots for 3 minutes until softened.
4
Return the pork to the pan, add the loosened noodles, and toss everything together.
5
Pour the yakisoba sauce over the mixture. Use two spatulas to vigorously lift and toss the noodles, ensuring the sauce is evenly distributed and the noodles slightly char and caramelize on the bottom.
6
Plate the piping hot noodles, dust generously with green aonori powder, and serve with a spoonful of bright red pickled ginger on the side.

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