Yakisoba With Pork And Cabbage

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Nifty japanese recipe with a tangy sauce; you really get the ginger in this! comes together quite easily. from mark bittman in the new york times.

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Steps

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Bring a pot of water to a boil , salt it and add noodles.

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Cook until just done , about 3 minutes.

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Drain in a colander and run under cold water.

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Toss noodles with sesame oil to keep them from sticking together , and set aside.

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Put peanut oil in a large skillet over medium-high heat.

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When its hot , add ginger and cook , stirring , until just fragrant , about 1 minute.

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Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.

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Add cabbage and carrots to skillet and stir.

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Sprinkle with salt.

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Continue to cook until vegetables soften , adding a bit of water as needed to keep them from sticking.

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Meanwhile , stir together in a small bowl ketchup , soy sauce , worcestershire sauce , mirin and tabasco.

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When vegetables are soft and any liquid has evaporated , add noodles and sauce to skillet.

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Toss to coat everything well and cook until noodles are warmed through.

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Serve , topped with chopped scallions.

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Ingredients

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salt, chinese egg noodles, sesame oil, peanut oil, minced ginger, pork chops, napa cabbage, carrots, ketchup, soy sauce, worcestershire sauce, mirin, tabasco sauce, scallion