Ingredients
Method
1
Combine soy sauce, rice wine, and sugar in a small bowl and stir until the sugar dissolves completely. Set the sauce aside.
2
Bring a large pot of water to a boil and cook the Chinese wheat noodles according to package directions until tender but still firm. Drain well and set aside.
3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers. Add the sliced pork loin and stir-fry until cooked through and lightly browned, about 4-5 minutes. Transfer the pork to a clean plate.
4
Add the remaining 2 tablespoons of vegetable oil to the wok over high heat. Add the sliced onion and stir-fry for 1-2 minutes until it begins to soften.
5
Add the grated carrots and chopped ginger to the wok and stir-fry for 1 minute until fragrant.
6
Add the sliced Napa cabbage to the wok and stir-fry for 2-3 minutes, breaking it up occasionally, until it begins to wilt and release its moisture.
7
Return the cooked pork to the wok and add the drained noodles, breaking them apart with chopsticks or tongs as you combine them. Stir-fry for 1-2 minutes until the noodles are incorporated and heated through.
8
Pour the prepared sauce over the noodle mixture and toss vigorously for 2-3 minutes, ensuring the sauce coats all ingredients evenly and the noodles are heated through.
9
Divide the yakisoba among serving bowls and garnish with sliced scallions if desired. Serve immediately while hot.