Yakisoba with Pork and Cabbage

🧂 Ingredients

• 6 ounces dried Chinese egg noddles

  or 10-12 ounces fresh
• 3 tablespoons peanut oil

  or favorite cooking oil
• 2 tablespoons ginger

  minced
• 2 small pork chops

  thinly sliced
• 1 small head cabbage

  (napa or savoy), shredded
• 1 bunch scallions

  thinly sliced
• 3 shiitake mushrooms

  sliced
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 4 teaspoons oyster sauce
• 1 tablespoon ketchup
• 4 tablespoons Worcestershire sauce
• hot sauce or Tabasco

  optional for added heat

Instructions

• 1 Bring a pot of salted water to boil and add noodles. Cook until just done; about
  3 minutes. Drain and rinse with cold water and toss noodles with a dash of
  sesame oil to keep from sticking; set aside.
• 2 In a small bowl whisk together the Yakisoba sauce of sugar, soy sauce, oyster
  sauce, ketchup, Worcestershire and hot sauce if using.
• 3 Heat a wok or large skillet over medium-high heat and add cooking oil. When hot,
  add ginger and garlic; stir until just fragrant, about 30 seconds to 1 minute.
• 4 Add pork and cook until the pork is no longer pink; about 4 to 5 minutes. If you
  are using leftover cooked meat, add it at the end and heat until warmed through.
• 5 Add the cabbage and carrots to the wok, season with salt to taste, and stir.
  Continue to stir fry until the vegetables soften and the meat is completely
  cooked. Add a bit of water if necessary to keep it from sticking to the pan.
• 6 Finally, add sliced scallions and mushrooms; cook about 1 minute.
• 7 When the vegetables are soft and the liquid has evaporated, add noodles and
  sauce to the wok. Toss to coat and cook until the noodles are warmed through.
  Serve topped with chopped scallions.

Nutrition Info