Yakisoba
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
You have to try this yakisoba, my favorite weeknight dinner that comes together in just fifty minutes. This Japanese stir fry is so simple to make, requiring nothing more than noodles, pork, and whatever vegetables you have on hand. The soy sauce based sauce ties everything together beautifully, and napa cabbage is packed with vitamin C and fiber to keep you feeling great. Best of all, it's incredibly budget friendly and feeds a crowd, making it perfect for busy nights when you want something delicious without spending hours in the kitchen.
Ella x
Ingredients
- ½ kglean pork loin(sliced thinly (against the grain)
- 237 mlsoy sauce
- 237 mlrice wine
- 1 tablespoonssugar
- 112 ounces chinese wheat noodles(udon noodles may be substituted)
- 3 tablespoonsvegetable oil
- 11 onion(sliced thin)
- ½ kgnapa cabbage or 1 lb savoy cabbage(sliced very thin)
- 13 carrots(grated)
- 1 tablespoonchopped ginger
- 12 scallions(thinly sliced (optional)
Detail level
Instructions
- 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.
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