Authentic Yakisoba
Description
If you love authentic Japanese cuisine, try this yakisoba recipe, complete with pork tenderloin, pickled ginger, and dried seaweed.
Ingredients
•
4 (8 ounce) packages buckwheat soba noodles
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2 tablespoons vegetable oil
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1 pound pork tenderloin, cut against the grain in thin strips
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2 cups carrots, cut into julienne strips
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1 medium onion, cut into julienne strips
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1 tablespoon freshly grated ginger
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3 cloves garlic, minced
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1/2 head napa cabbage, shredded
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2/3 cup yakisoba sauce
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salt and ground black pepper to taste
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4 tablespoons pickled red ginger (beni shoga), or to taste
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4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste
Directions
1
Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
2
Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
3
Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
4
Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.