Yakisoba

Ingredients Edit

• 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 Edit

1. In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
2. Cook noodles in boiling water about 8 minutes, or until tender.
3. Drain noodles and rinse under cold water.
4. In a large deep skillet or wok, cook onion in oil for about 3 minutes.
5. Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
6. Add the pork and cook for 2 minutes more.
7. Cover the mixture with noodles and pour the sauce over all.
8. Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.