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Japanese: Yakisoba

Source of Recipe


Adapted from "At Home with Japanese Cooking"






List of Ingredients



• 3 tablespoons soy sauce
  
• 2 tablespoons Worcestershire sauce
  
• 2 teaspoons rice vinegar
  
• ¼ teaspoon hot red-pepper flakes
  
• 1 large carrot, peeled
  
• ¼ pound snow peas, stem ends and strings removed
  
• 3 (7-ounce) packages fresh yakisoba noodles
  
• 3 tablespoons vegetable oil, divided
  
• ½ pound pork tenderloin, cut into very fine strips
  
• 2 cups finely shredded cabbage
  
• ½ cup minced onion
  
• 2 tablespoons sake
  






Instructions



1. Combine the soy sauce, Worcestershire, vinegar and red-pepper flakes. Set aside. Cut the carrot into julienne strips about 2 inches long. Cut the snow peas on the diagonal into strips.
   
   
2. Put the yakisoba noodles into a colander and pour hot water over them, separating with a fork.
   
   
3. Heat 1 tablespoon oil in a large wok or skillet (about 12 inches wide) set over high heat. Add the pork strips and stir-fry about 2 minutes, or until done. Add about 2 teaspoons of the soy mixture, stirring to coat. Remove from the pan.
   
   
4. Add another tablespoon oil. Add the carrot, snow peas, cabbage and onions; stir-fry until the vegetables have softened. Add the sake and cook 30 seconds. Add to the meat.
   
   
5. Place the remaining oil in the pan and turn the heat to medium. Add the noodles and stir-fry for 1 minute. (Some of the noodles will stick to the bottom of the pan.) Add the remaining soy mixture, meat and vegetables. Stir until the noodles are completely coated and the meat and vegetables are well-distributed.
   
   Makes 6 servings.