Stir-fried yakisoba noodles with pork, cabbage, and carrot, coated in a very glossy sweet-and-savory brown sauce. A generous, quick dish with vegetables that are still crisp and perfectly coated noodles.
Ingredients
- 600 g precooked yakisoba or ramen noodles
- 300 g thinly sliced pork shoulder
- 300 g white cabbage
- 1 piece carrot
- 1 piece yellow onion
- 2 tbsp neutral cooking oil
- 3 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp granulated sugar
- 4 tbsp water
- to taste ground black pepper
- to taste pickled sushi ginger
- to taste aonori or crumbled nori seaweed
Method
- Thinly slice the onion, cut the carrot into fine matchsticks, and cut the cabbage into strips; everything must be ready before turning on the heat, as cooking goes fast.
- Mix the Worcestershire, soy sauce, ketchup, sugar, and pepper in a bowl; the sauce should be smooth, dark, and slightly syrupy.
- Loosen the noodles with the water in a hot skillet or wok, just until they separate without breaking, then set them aside.
- Heat the oil over high heat and sear the pork in a single layer; let it color until the edges are browned and the fat begins to melt.
- Add the onion and carrot, then sauté until the onion becomes translucent and the carrot still retains some bite.
- Add the cabbage and cook, stirring until it wilts slightly while remaining crisp in the center.
- Return the noodles to the skillet and toss them with the vegetables until they are hot and pliable.
- Pour the sauce over the noodles and stir-fry briskly until it coats everything, becomes glossy, and sticks slightly to the bottom without burning.
- Serve immediately, with pickled ginger and aonori or crumbled nori seaweed if available.
Nutrition
Per serving
- Energy
- 467.8 kcal
- Protein
- 23.64 g
- Carbohydrate
- 48.02 g
- Fat
- 19.76 g
- Fibre
- 4.34 g
- Calcium
- 58.26 mg
- Iron
- 0.56 mg
- Magnesium
- 19.76 mg
