Yakisoba

Name: Yakisoba
Ingredients: 1 lb lean pork loin, sliced thinly (against the grain); 1/3 cup soy sauce; 1/3 cup rice wine; 1 1/2 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)

11 ingredients

9 steps

Ingredients

1 lb lean pork loin, sliced thinly (against the grain)
1/3 cup soy sauce
1/3 cup rice wine
1 1/2 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)

Directions

1

In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
2

Cook noodles in boiling water about 8 minutes, or until tender.
3

Drain noodles and rinse under cold water.
4

In a large deep skillet or wok, cook onion in oil for about 3 minutes.
5

Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
6

Add the pork and cook for 2 minutes more.
7

Cover the mixture with noodles and pour the sauce over all.
8

Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
9

Place on a serving platter and garnish with chopped scallions, if desired.