Ingredients
The following ingredients have 4 Servings
- 6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
- 3 tablespoons peanut oil (or canola)
- 2 tablespoons minced ginger
- 2 small pork chops, thinly sliced
- 1 small head cabbage (Napa or savoy cabbage, shredded
- scallions, thinly sliced
- 2 carrots, shredded
- 3 shiitake mushrooms, sliced
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 4 teaspoons oyster sauce
- 1 tablespoon ketchup
- 4 tablespoons Worcestershire sauce
- Tabasco sauce (optional for added heat)
Instruction
- Bring a pot of salted water to boil and add noodles. Cook until just done, about 3 minutes. Drain and rinse with cold water. Toss noodles with a dash of sesame oil to keep from sticking, set aside.
- In a small bowl whisk together ingredients for the Yakisoba sauce. Set aside.
- Heat wok or large skillet over medium-high heat and add peanut oil. When it’s hot, add ginger and garlic, stirring until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink. If you are using leftover cooked meat, add it at the end and heat until warmed through.
- Add cabbage and carrots to skillet and stir; season with salt. Continue to stir fry until vegetables soften, and meat is completely cooked. Add a bit of water is necessary to keep it from sticking to the pan.
- Finally, add sliced scallions and mushrooms. Cook about 1 minute.
- When vegetables are soft and liquid has evaporated, add noodles and sauce to skillet. Toss to coat well and cook until noodles are warmed through. Serve, topped with chopped scallions.
