Difference between revisions of "Yakisoba"
RealRecipes (talk | contribs) m (Text replace - "Category:Pork loin Recipes" to "Category:Meat Recipes Category:Pork loin Recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Japanese ([^cC])(.*)\]\]" to "Category:Japanese cuisine Category:$1$2 Recipes") |
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[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Chinese wheat noodle Recipes]] | [[Category:Chinese wheat noodle Recipes]] | ||
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[[Category:Napa cabbage Recipes]] | [[Category:Napa cabbage Recipes]] | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
Revision as of 15:04, 8 May 2012
Ingredients
- 1 lb lean pork loin, sliced thinly (against the grain)
- ⅓ cup soy sauce
- ⅓ cup rice wine
- 1½ 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
- In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
- Cook noodles in boiling water about 8 minutes, or until tender.
- Drain noodles and rinse under cold water.
- In a large deep skillet or wok, cook onion in oil for about 3 minutes.
- Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
- Add the pork and cook for 2 minutes more.
- Cover the mixture with noodles and pour the sauce over all.
- Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
