Cook and Scale
Pork Yakisoba
4 servings · 27 min total
Japanese stir-fried noodles with pork and cabbage in a tangy, savoury-sweet yakisoba sauce. The festival-stall favourite made in one pan.
Ingredients
- 300 g egg noodles
- 300 g pork tenderloin, sliced thin
- 3 tbsp vegetable oil
- 3 garlic, minced
- 1 onion, sliced
- 2 carrot, julienned
- 200 g white cabbage, shredded
- 4 spring onion, sliced
- 4 tbsp soy sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp sesame seeds
Contains: Gluten, Egg, Soy, Fish, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the noodles — Cook the egg noodles in boiling water for 4 minutes, drain, and toss with a little oil.
- 2.
Whisk the yakisoba sauce — Whisk the soy sauce, Worcestershire sauce, ketchup, and sugar into a smooth yakisoba sauce and set aside.
- 3.
Stir-fry the pork and veg — Stir-fry the pork in the oil over high heat for 5 minutes until browned, then add the garlic, onion, carrots, and cabbage and fry for 3 minutes.
- 4.
Toss with the sauce — Tip in the noodles and sauce and toss for 2 minutes until everything is glazed. Scatter with spring onions and sesame seeds.