Yakisoba (Japanese Fried Noodles)
INGREDIENTS
1 - 1-1/2lb. Pork of your choice (Tenderloin, Loin, Roast), sliced thinly
2-3T sesame oil, or any oil you have on hand
1 small Cabbage
2 large Carrots, sliced
4 Scallions, sliced, green & whites separated
1 - 8oz. pkg. Yakisoba noodles (or ramen noodles)
The Sauce:
1/4c Worcestershire Sauce
1/4c Oyster Sauce
1/4c Soy Sauce
1/2 - 3/4t Tobanjan* (optional)
2T Sake (optional)
DIRECTIONS
In a large, hot frying pan or wok heat 1/2 of the sesame oil and cook pork. Remove and set aside.
In the same pan, add the other half of the sesame oil to the large frying pan on med heat. Add sliced carrots. After they’ve cook for a bit, add the white parts of the scallion and sauté until carrots start to become slightly tender.
Add cabbage to the large frying pan with a pinch of salt and put the lid on. Let the cabbage sweat for a couple minutes and then start mixing everything occasionally to cook through.
While the cabbage is cooking, follow the instructions on your noodles to cook. Also, mix all the sauce ingredients in a small bowl.
Once the cabbage is cooked al dente, add the cooked pork back in. Add the noodles. Pour in sauce and mix well. Cook for another 3-5 minutes, stirring occasionally, to let the flavors meld.
*Tobanjan is a Japanese spicy red pepper paste. It’s not going to melt your face, but is a nice warm heat that fills your mouth. You might be able to find it at an Asian grocery store or you can find it online. I’m particularly fond of the Youki brand.