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Yakisoba With Pork and Cabbage

Yakisoba is one of those dishes with roots in several countries. Although it’s from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.

Ingredients

  • Salt
  • 6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
  • 1 tablespoon sesame oil
  • 3 tablespoons peanut oil
  • 2 tablespoons minced ginger
  • 2 pork chops, thinly sliced
  • 1 small head Napa or savoy cabbage, shredded (about 4 cups)
  • 2 carrots, shredded
  • 2 tablespoons ketchup
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 2 tablespoons mirin, or a bit of sugar
  • Few drops Tabasco sauce, or to taste
  • 1 bunch scallions, chopped, white parts only
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      538 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 30 grams protein; 104 milligrams cholesterol; 1231 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
  2. Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
  3. Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
  4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

About 30 minutes

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