Healthy Yakisoba Noodles
Bring a big pot of water to a boil. In a bowl, mix all the ingredients for homemade yakisoba sauce and set aside.
- 6 oz cabbage leaves (roughly 4 leaves)
- 1 packet 100 g Malony
- 1 Tbsp vegetable oil
- 4 oz thinly sliced pork loin (cut into small pieces)
- pinch kosher salt (season to taste)
- freshly ground black pepper (season to taste)
- 4 oz bean sprouts (about a handful)
- 4 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
Bring a big pot of water to a boil. In a bowl, mix all the ingredients for homemade yakisoba sauce and set aside. Remove the tough core of the cabbage and chop the leaves into bite-size pieces. When the water is boiling, cook Malony for 6 minutes, stirring occasionally. Drain and run under cold water to stop the cooking. When you start cooking the noodles, heat the cooking oil in a non-stick frying pan over medium heat. When the pan is hot, add the pork. Season the pork with salt and freshly ground black pepper. Cook, stirring occasionally, until no longer pink. Add the cabbage and stir fry for 2 minutes. Then add bean sprouts and cook for another 2 minutes or until cabbage is tender. Add the cooked Malony in the pan and stir fry for 2 minutes. Combine well with the rest of the ingredients (A pair of tongs is helpful to toss all the ingredients together). Pour the homemade yakisoba sauce and mix all together. Transfer Yakisoba to individual plates and top with Aonori and red pickled ginger. Serve immediately.
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