PORK YAKISOBA

 

PORK YAKISOBA

 

This recipe was made in a cooking video class thru zoom by Alfonso Lopez, in Madrid Spain

This is what I cooked that day following his instructions during that class.

 

PORTIONS: 4

 

INGREDIENTS

17.5 oz. / 500 gr. Pork loin, cut in thin strips

14 oz. / 400 gr. Japanese noodles

7 oz. / 200 gr, Nappa cabbage

3.5 oz. /100 gr. Garlic Scallions sliced

3.5 oz. / 100 gr. Soya bean sprouts

1 carrot cut in sticks

½ red pepper cut in sticks

½ green pepper cut in sticks

1 minced garlic clove

3 tbsp. sesame oil

1 sheet Nori wrap, cut in small pieces

 

YAKISOBA SAUCE

4 tbsp. teriyaki sauce

2 tbsp. oyster sauce

2 tbsp. Worcestershire sauce

1 tbsp. Ketchup

1 tbsp. rice vinegar

2 tsp. brown sugar

 

METHOD

Cut and measure the ingredients for the recipe.

Mix in a bowl the ingredients for the sauce. Heat the sauce in a small pot at moderate temperature and let it reduce. It will become a thick sauce.

In a pot, boil some water with a bit of salt for cooking the noodles. Cook the noodles according to package instructions. Drain the noodles and add a bit of sesame oil to keep them lose.

Heat up a Wok with 2 tablespoons of sesame oil and stir fry the ginger with the pork strips until is lightly brown. Set aside.

We add a bit more of oil to the wok and we stir fry the garlic scallions.

We incorporate to the wok, peppers, carrots, mix and stir fry for a couple of minutes. 

Add Napa cabbage and stir fry for 1 minute

Add pork strips, soya bean sprouts, season it with a bit of salt and pepper and half the Yakisoba sauce. Mix and heat it up.

 Add the cooked noodles, rest of the sauce then mix well. Cook for 2 minutes.

Serve immediately.

Sprinkle on top some small pieces of Nori and toasted sesame seeds.