Ingredients
The following ingredients have 4 Servings
- 6 oz pork shoulder
- 7 oz cabbage
- 2 cups bean sprouts
- 1 lb yakisoba noodles (or any wheat or ramen noodles)
- 1 Tbsp chicken bouillon
- 1 Tbsp oyster sauce
- 5 Tbsp Tonkatsu sauce (or Worcestershire sauce)
- 4 Tbsp cooking oil
- Salt and pepper to taste
- Aonori (shredded nori seaweed)
- Benishoga (red pickled ginger)
Instruction
- Place some plastic wrap on a cutting board and spread the pork out on it. Cover the pork with another layer of plastic wrap and tenderize by hitting with a rolling pin. Take out of the plastic wrap and cut into 3 inch wide strips
- Shred the cabbage into 1-inch strips. Remove the tail from the bean sprouts. Ensure that the cooked noodles are untangled and loosened
- Mix together the chicken bouillon, oyster sauce, and tonkatsu sauce and set aside
- Heat one tablespoon of oil in a wide skillet or wok and cook the pork, for about 1 minute and then dish out. On the same wok/skillet, add the cabbage and bean sprouts in this order, frying them quickly on a high heat. While cooking add the rest of the oil as needed
- Add the cooked noodles and stir fry until hot, for about 1 minute. Add the pork back then add the sauce and season with salt and pepper
- Serve with a sprinkling of shredded nori seaweed and garnish with red pickled ginger on the side
