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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (367g) Recipe makes 4 servings The following items or measurements are not included below: Chinese wheat noodles |
||
| Calories 439 | ||
| Calories from Fat 194 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.6g | 33% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 7.8g | ||
| Polyunsaturated Fat 6.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 91mg | 30% | |
| Sodium 1448mg | 60% | |
| Potassium 1012mg | 28% | |
| Total Carbohydrate 18.8g | 6% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 10.0g | ||
| Protein 37.3g | 74% | |
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Yakisoba
By: Sue L
Jan 27, 2004
This is a dish that is popular in Japan and usually sold as street food. This version is made with pork, although you could easily substitute chicken or tofu.
SERVES 4
Ingredients
- 1 lb lean pork loin, sliced thinly (against the grain)
- 1/3 cup soy sauce
- 1/3 cup rice wine
- 1 1/2 tablespoons sugar
- 12 ounces Chinese wheat noodles (udon noodles may be substituted)
- 3 tablespoons vegetable oil
- 1 onion, sliced thin
- 1 lb napa cabbage or savoy cabbage, sliced very thin
- 3 carrots, grated
- 1 tablespoon chopped ginger
- 2 scallions, thinly sliced (optional)
Directions
1
In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.2
Cook noodles in boiling water about 8 minutes, or until tender.3
Drain noodles and rinse under cold water.4
In a large deep skillet or wok, cook onion in oil for about 3 minutes.5
Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.6
Add the pork and cook for 2 minutes more.7
Cover the mixture with noodles and pour the sauce over all.8
Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.9
Place on a serving platter and garnish with chopped scallions, if desired.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork > Loins
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 60 mins
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Chef #1022008
On Apr 1, 2009
Thanks for this fabulous recipe. I followed it exactly, except that I used buckwheat soba noodles, seitan, red cabbage, only 1 tablespoon of sugar, added shiitake mushrooms, and garlic. The result was great, although a little sweet for me. Next time I will use less sugar, and plan to enhance the flavor by adding some fresh lime, which I think will result in a dish somewhat similar in taste and texture to pad thai.
From: YungB
On Mar 27, 2009
This recipe is very easy and quick to do for a busy night dinner or when you are broke. 
Kids probably will like this dish.
From: WaterMelon
On Sep 8, 2004
great recipe SueL! I used dried soba (buckwheat noodles) and it had a wonderful flavor. I think it would be wonderful with udon too. I used only 2 tsp of sugar, and it's perfect for BF and I. I think I added more than 1 TB of ginger as I love ginger. I also added a few cloves of minced garlic. Yummy! Thanks for the recipe.
From: Thymestudio
On Oct 5, 2004
Very nice recipe! I really enjoyed the flavor and theease of making this. Made a great lunch. I made 2 slight changes, reduced the amount of sugar a little and added shitake mushrooms. Have to recommend! Thanks for sharing the recipe.
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