Yakisoba
Total Time: 45 minutesYield: 3 Servings
Source: www.justonecookbook.com
Category: Pasta
Ingredients
1⁄2 whole Onion (sliced)1 whole Carrot (julienned)
3 whole Shiitake Mushrooms (sliced)
2 whole Green Onions (cut into 2-inch pieces)
4 whole Cabbage Leaves (shredded)
3⁄4 pounds Pork Belly (sliced into 1-inch pieces)
2 tablespoons Vegetable Oil
dash Ground Black Pepper
16 ounces Yakisoba Noodles
2 tablespoons Worcestershire Sauce
2 teaspoons Oyster Sauce
2 teaspoons Ketchup
1 teaspoon Soy Sauce
1 teaspoon Sugar
Directions
- In a small bowl whisk together Worcestershire, oyster sauce, ketchup, soy sauce and sugar. Set it aside.
- Place mushrooms in a bowl of water. Microwave mushrooms until softened then slice thinly.
- Meanwhile, cook noodles according to package directions and then rinse with cold water and loosen with hands. Drain noodles.
- In a skillet, heat the oil on medium-high heat. Cook the meat until it's no longer pink. Add the onions, mushrooms and carrots and cook for 1-2 minutes. Add the cabbage and cook until it's almost tender.
- Lastly, add the green onions and cook for 1 minute. Season with freshly ground black pepper to taste.
- Add the noodles to the skillet and lower the heat to medium. It’s best to use tongs to combine the noodles and ingredients. Keep an eye on the noodles as they may stick to the skillet/wok.
- Add the Yakisoba Sauce and mix it all together. Add more sauce if needed. Mix well and serve immediately.