Pork yakisoba
Chewy noodles stir-fried with pork, cabbage and carrots in a tangy, savory yakisoba sauce, the Japanese street-fair favorite for pocket change.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $1.22 a serving
- 460 calories
- Good the next day
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 3 packages ramen noodles, seasoning packets thrown out
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 8 oz boneless pork chops, boneless
- ½ yellow onion, sliced
- 1 carrot, cut into matchsticks
- 3 cups green cabbage, chopped
- 2 stalks green onions, sliced
From your pantry
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 pinch salt
- ¼ tsp black pepper
Each serving has about 460 calories, 19 g protein, 50 g carbs and 19 g fat, and costs about $1.22 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green cabbage? Red cabbage or coleslaw mix works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a pot of water , cook the noodles 2 minutes, just until they loosen, then and them under cold water.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
High heatTimer: 2 min
Dolly’s tip: Pull them early. They finish cooking in the skillet and turn mushy if they start soft.Stir the Worcestershire, ketchup, soy sauce and sugar together. This is the yakisoba sauce.
Cut the pork into .
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Heat the oil in a large over medium-high. Cook the pork with the salt and pepper 2 to 3 minutes, until no pink is left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 2 min 30 sec
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Add the onion and carrot and 2 minutes, then add the cabbage and stir-fry 2 to 3 minutes more, until but still crunchy.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heatTimer: 4 min 30 sec
Add the noodles and sauce and with tongs 2 minutes, until the noodles are coated and a few edges crisp up.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 2 min
Serve topped with the green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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