Yakisoba with Pork and Cabbage

Click here for a PDF of this recipe without photos.

Adapted from Mark Bittman

  • 6 oz dried Chinese egg noodles
  • 1 Tb sesame oil
  • 3 Tb peanut oil
  • 2 Tb minced ginger
  • 2 pork chops, thinly sliced
  • 1 head Napa cabbage, shredded
  • 2 carrots, shredded
  • 2 Tb ketchup
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 2 Tb mirin
  • 1 tsp chile paste or hot sauce
  • 1 bunch scallions, chopped

Cook the noodles in boiling salted water for about 3 minutes (until just done).  Drain, rinse under cold water, and toss with the sesame oil.  Set aside.

Heat the peanut oil in a large skillet over medium-high.  Add ginger and cook for about 1 minute.  Add pork and cook until the pork is no longer pink – about 5 minutes.  Add the cabbage and carrots.  Add a few tablespoons of water and season with salt.  Cook for 5 – 10 minutes, until vegetables are soft and water has evaporated.  Combine the ketchup, soy sauce, Worcestershire sauce, mirin, and chile paste.  Add that mixture and the noodles to the skillet.  Toss to coat everything with the sauce and warm the noodles.  Serve immediately, using the scallions as garnish.

1 Response to “Yakisoba with Pork and Cabbage”


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