Yakisoba is a very popular Japanese noodle dish, which I enjoyed often when I lived in Japan. Confusingly, the noodle used is actually not a soba noodle, but is instead a wheat noodle, and it can be confusing trying to figure out in an Oriental grocery store what noodle is most suitable. This version was made with “Cooked Noodles” in the refrigerator case at Tan-a Supermarket. It is based on a recipe in Everyday Asian by Marnie Henricksson. This will make 4 ample servings.
1 lb. pork loin, pork chop meat, or pork belly (I used belly since that was available
1/3 cup soy sauce
1/3 cup rice wine
1-1/2 Tbs. sugar
16 oz. fresh Oriental wheat noodles
3 Tbs. vegetable oil
1 onion, thinly sliced
1 lb. Napa or Savoy cabbage, thinly sliced
3 carrots, cut into matchsticks
1 Tbs. grated fresh ginger
2 scallions, thinly sliced
Like all stir-fries, it is important to have everything ready when the cooking starts because it will go fast.
Cut the pork into bite-sized pieces.
Mix together in a small bowl the soy sauce, rice wine, and sugar.
Prepare the wheat noodles per the package instructions. (Since I was using “Cooked Noodles”, I did not have to do anything.)
Heat the oil in a large skillet or wok. When hot, add the onions, and saute until softened. Add the cabbage and carrots, stir and cook covered for 3-5 minutes until the cabbage is wilted. Add the pork, stir and cover, cooking until the pork is no longer pink. Add the cooked noodles and the sauce. Cover and cook for another few minutes, mixing occasionally with tongs, until everything is cooked through and well mixed. Garnish with the sliced scallions and serve.