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 Noodles
- 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 Homemade Yakisoba Sauce
- 2 tbsp Ketchup Homemade Yakisoba Sauce
- 1 tbsp Oyster sauce Homemade Yakisoba Sauce
- 1 tbsp Soy sauce Homemade Yakisoba Sauce
- Aonori (dried chopped seaweed) (optional garnish)
- Red pickled ginger (optional garnish)
- 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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