21min 4 ppl
Yakisoba
26 minutes
4 people
Medium31–60 min or 7–12 steps
26 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 18g
Carbs 60g
Fats 18g
About this dish
Wheat noodles tossed hard and fast with pork, cabbage and beansprouts in a sauce built on Worcestershire rather than soy. Street-stall food finished at home in the time it takes the wok to heat up.
Allergy Info
Gluten, Soya, Fish, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Cabbageshredded200 g
- Carrotsjulienned80 g
- Beansprouts150 g
- Onionsliced1
Meat & Poultry
- Pork Bellythinly sliced200 g
Tins & Jars
- Pickled ginger20 g
Dried Goods
- Yakisoba noodles500 g
- Caster sugar10 g
- Nori flakes5 g
Oils & Condiments
- Worcestershire sauce40 ml
- ketchup30 ml
- Oyster sauce20 ml
- Soy sauce20 ml
- Vegetable Oil20 ml
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Shred the cabbage, julienne the carrots, and slice the onion.
Approx. 6 minutes
2
Whisk together the Worcestershire sauce, ketchup, oyster sauce, soy sauce and caster sugar to make the yakisoba sauce.
Approx. 3 minutes
3
Heat the vegetable oil in a large frying pan or wok over high heat and stir-fry the pork for 4 minutes until browned.
Approx. 4 minutes
4
Add the onion, carrots and cabbage and stir-fry for 4 minutes until starting to soften, checking a slice of pork reaches 63°C with a meat thermometer.
Approx. 5 minutes
5
Add the noodles and beansprouts and stir-fry for 3 minutes, tossing to break up the noodles and combine everything.
Approx. 3 minutes
6
Pour in the sauce and toss for 2 minutes until every strand is coated.
Approx. 2 minutes
7
Divide between plates and top with nori flakes and pickled ginger.
Approx. 3 minutes
