Yakisoba

• lean pork loin, sliced thinly (against the grain)↗1 lb
• soy sauce↗1⁄3 cup
• rice wine↗1⁄3 cup
• sugar↗1 1⁄2 tablespoons
• Chinese wheat noodles (udon noodles may be substituted)↗12 ounces
• vegetable oil↗3 tablespoons
• onion, sliced thin↗1
• lb napa cabbage or 1 lb savoy cabbage, sliced very thin↗1 lb
• carrots, grated↗3
• chopped ginger1 tablespoon
• scallions, thinly sliced (optional)↗2

Step-by-step instructions

1. 1

   In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.

2. 2

   Cook noodles in boiling water about 8 minutes, or until tender.

3. 3

   Drain noodles and rinse under cold water.

4. 4

   In a large deep skillet or wok, cook onion in oil for about 3 minutes.

5. 5

   Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.

6. 6

   Add the pork and cook for 2 minutes more.

7. 7

   Cover the mixture with noodles and pour the sauce over all.

8. 8

   Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.

9. 9

   Place on a serving platter and garnish with chopped scallions, if desired.