Yakisoba

Serving Size: 10

These Japanese stir-fried noodles with pork, carrots, onions, and cabbage make a great one dish meal the whole family will love. Have your chef toss in whatever vegetables you have leftover to create a unique meal just for you!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove, Vegetable Peeler, Wok

Ingredients

YAKISOBA SAUCE

1/4 cup Worcestershire sauce
3 tablespoon Ketchup
3 tablespoon soy sauce
3 tablespoon oyster sauce
20 ounce Chinese style noodle dry, cooked according to package directions, slightly undercooked OR spaghetti pasta
1 tablespoon avocado oil
1 pound boneless pork loin thinly sliced against the grain, and seasoned with 2 teaspoons soy sauce and 1 teaspoon cornstarch (thoroughly mixed)
1 cup carrot peeled and julienned
1/2 yellow onion medium, thinly sliced lengthwise
4 cup green cabbage thinly sliced
4 stalk green onion sliced on the diagonal into 1 inch pieces
1/4 cup water

Instructions

In a small bowl, mix together the ingredients for the yakisoba sauce. Set aside.
Heat a large sauté pan or wok to medium-high heat and add oil. Stir-fry the pork until 2/3 cooked. Add carrots and onion, and stir-fry for a couple of minutes. Add cabbage and green onions to the pan and stir-fry for a minute.
Loosen noodles and add to the sauté pan. Pour 1/4 cup of water over the noodles and cover pan. Turn down the heat to medium and steam for a few minutes.
Remove the lid and add yakisoba sauce, stirring noodles quickly and mixing with the meat and vegetables. Divide yakisoba among four plates. Sprinkle with ao-nori and beni-shoga just before serving.

Reheating Instructions

Heat in microwave on medium-high heat until heated through or heat in a sauté pan.

Nutrition