Ingredients
8
8 servings
- •4 (8 ounce) packages buckwheat soba noodles
- •2 tablespoons vegetable oil
- •1 pound pork tenderloin, cut against the grain in thin strips
- •2 cups carrots, cut into julienne strips
- •1 medium onion, cut into julienne strips
- •1 tablespoon freshly grated ginger
- •3 cloves garlic, minced
- •0.5 head napa cabbage, shredded
- •0.66666668653488 cup yakisoba sauce
- •salt and ground black pepper to taste
- •4 tablespoons pickled red ginger (beni shoga), or to taste
- •4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste
Instructions
- 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.
- 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.
- 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.
- Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.
Nutritional Facts
Per 8 servings
- Calories: 584
- Carbohydrate: 110g
- Fat: 6g
- Fiber: 2g
- Protein: 27g
- Sugar: 14g
Related Recipes
Chicken Yakisoba
Yakisoba Chicken
Cold Soba Noodles with Pork Tenderloin
BBQ Teriyaki Pork Kebabs
Yaki Udon
Shichimi-Seared Pork Tenderloin
Soba Noodle Veggie Bowl
Delightful Japanese Pork and Leek Gyoza
Okinawa Shoyu Pork
Zaru Soba
Jajangmyeon (Vegetarian Korean Black Bean Noodles)
