Yakisoba

By kimvess

Ingredients

• 1 lb lean pork loin, sliced thinly
• 1/3 cup soy sauce
• 1/3 cup rice wine
• 1 1/2 tbsp sugar
• 12 ounces Chinese wheat noodles
• 3 tbsp vegetable oil
• 1 onion, sliced thin
• 1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
• 3 carrots, grated
• 1 tbsp chopped ginger
• 2 scallions, thinly sliced

Details

Servings 4
Adapted from realjapaneserecipes.com

Preparation

Step 1

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.