Yakisoba (Fried Noodles)
- 5 1/2 ounces pork shoulder, thinly sliced
- 7 ounces savoy cabbage
- 2 cups bean sprouts
- 1 pound cooked Chinese egg noodles (yakisoba noodles, sometimes labeled “chukamen”)
- 1 tablespoon chicken bouillon powder
- 1 tablespoon oyster sauce
- 5 tablespoons tonkatsu sauce (recipe below)
- 1/4 cup vegetable oil
- salt and pepper—to season
- ao nori (shredded nori seaweed)—to taste
- beni shoga (julienned red pickled ginger)—to garnish
- Produce
- Ao nori (1)
- Bean sprouts (2 cups)
- Savoy cabbage (7 ounces)
- Meat
- Pork shoulder (5 1/2 ounces)
- Canned Goods
- Chicken bouillon powder (1 tablespoon)
- Condiments
- Oyster sauce (1 tablespoon)
- Tonkatsu sauce (5 tablespoons)
- Cooking & Baking
- Salt and pepper-to season (1)
- Vegetable oil (1/4 cup)
- Pasta & Grains
- Chinese egg noodles, cooked (1 pound)
- Other
- beni shoga (julienned red pickled ginger)—to garnish
Preparation
Read recipe preparation on lafujimama.com
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Recipe Stats
Published May 31, 2012 (8 months ago).
99 people saved this recipe.
