Entrees > Pasta > Japan > Yakisoba >
Yakisoba
Deep-Fried Noodles with Pork
1 LB lean pork loin, thinly-sliced against grain
1/3 C soy sauce
1/3 C rice wine
1-1/2 TBS granulated sugar
12 oz. Chinese wheat noodles (sub with Udon noodles)
3 TBS vegetable oil
1 onion, thinly-sliced
1 LB Napa or Savoy cabbage, thinly-sliced
3 carrots, grated
1 TBS ginger, chopped
2 scallions, thinly-sliced
In a small bowl, combine soy sauce, rice wine and sugar; stir to dissolve. Cook noodles in boiling water for about eight minutes, or until tender; drain and rinse under cold water. In a deep skillet or wok, cook onion in vegetable oil for about three minutes. Add cabbage, carrot and ginger; cook until the cabbage softens, about three to five minutes. Add pork; cook an additional two minutes. Cover mixture with noodles; top with sauce. Cover and cook for three to five minutes. Remove cover; toss mixture until well combined. Place on a serving platter and garnish with scallions. Serve.
*Yakisoba image (C) Charles Haynes (2007). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
Related Link:
Food Fare Culinary Collection: Japanese Culture & Cuisine
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