Yakisoba with pork and cabbage

Yakisoba can be compared to a Chinese variation of fried noodle or chow mein but not quite.  The sauce for Yakisoba tends to be on the sweeter side while the Chinese fried noodle or chow mein usually is more on the savory side. I personally love Yakisoba fresh off the stove with the Bonito flakes and Aonori toppings sprinkled generously on top.  This is a dish that my wife has been making for me over the years and I think its not just adult approved but kids will probably flock to this like seagulls to wonder bread.

Ingredients: (serves 2)

2 pack of Yakisoba Noodles

8 oz Sliced Pork (marinate with 1/2 tsp salt and 1/2 tsp black pepper)

4-5 pieces of cut up Cabbage Leaf

5-6 shiitake mushrooms (sliced semi-thin)

3-4 cut up  Green Scallion

1/4 cup of shredded Carrot

1 Garlic Clove

Yakisoba Sauce:

2 tsp Soy Sauce

1 tbsp Sake or Water

1 tbsp Oyster Sauce

1 1/2 tsp Sesame Oil

A pinch of Salt and Pepper

Toppings:

Katsuobushi Shavings – Bonito Flakes

Aonori – Green Laver

Beni Shoga – Pickled Ginger (optional)

Directions:

1. First you’ll want to pan fry gently the yakisoba noodles until soften up and loosens up.

2. Once the Yakisoba noodles are loosened up, set them aside on a plate for later use.

3. Clean and preheat wok with some oil (grape seed oil is our choice).

4. Stir fry the sliced pork until it is fully cooked.

5. Add in the minced garlic with the pork.

6. Add in green scallions into the wok with the pork.

7. Add in the cabbage and shiitake mushrooms.

8. Finally add in the shredded carrots and continue to stiry until vegetables cook down a bit (few minutes).

9. Add the Yakisoba noodles that was set aside earlier back into the wok.

10. Add in Yakisoba sauce.

11. Stir fry until the sauce is spread evenly across the noodles thoroughly.

12. Sprinkle some of the Bonito Flakes and Aonori on top of the Yakisoba and it is ready to be served. Enjoy.

Yakisoba with pork and cabbage

Yield: 2 Servings

Ingredients:

2 pack of Yakisoba Noodles

8 oz Sliced Pork (marinate with 1/2 tsp salt and 1/2 tsp black pepper)

4-5 pieces of cut up Cabbage Leaf

5-6 shiitake mushrooms (sliced semi-thin)

3-4 cut up Green Scallion

1/4 cup of shredded Carrot

1 Garlic Clove

Yakisoba Sauce:

2 tsp Soy Sauce

1 tbsp Sake or Water

1 tbsp Oyster Sauce

1 1/2 tsp Sesame Oil

A pinch of Salt and Pepper

Toppings:

Katsuobushi Shavings - Bonito Flakes

Aonori - Green Laver

Beni Shoga - Pickled Ginger (optional)

Directions:

1. First you'll want to pan fry gently the yakisoba noodles until soften up and loosens up.

2. Once the Yakisoba noodles are loosened up, set them aside on a plate for later use.

3. Clean and preheat wok with some oil (grape seed oil is our choice).

4. Stir fry the sliced pork until it is fully cooked.

5. Add in the minced garlic with the pork.

6. Add in green scallions into the wok with the pork.

7. Add in the cabbage and shiitake mushrooms.

8. Finally add in the shredded carrots and continue to stiry until vegetables cook down a bit (few minutes).

9. Add the Yakisoba noodles that was set aside earlier back into the wok.

10. Add in Yakisoba sauce.

11. Stir fry until the sauce is spread evenly across the noodles thoroughly.

12. Sprinkle some of the Bonito Flakes and Aonori on top of the Yakisoba and it is ready to be served. Enjoy.