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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a dish that is popular in Japan and usually sold as street food. This version is made with pork, although you could easily substitute chicken or tofu. Ingredients:
1 lb lean pork loin, sliced thinly (against the grain) |
1/3 cup soy sauce |
1/3 cup rice wine |
1 1/2 tablespoons sugar |
12 ounces chinese wheat noodles (udon noodles may be substituted) |
3 tablespoons vegetable oil |
1 onion, sliced thin |
1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin |
3 carrots, grated |
1 tablespoon chopped ginger |
2 scallions, thinly sliced (optional) |
Directions:
1. In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
2. Cook noodles in boiling water about 8 minutes, or until tender.
3. Drain noodles and rinse under cold water.
4. In a large deep skillet or wok, cook onion in oil for about 3 minutes.
5. Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
6. Add the pork and cook for 2 minutes more.
7. Cover the mixture with noodles and pour the sauce over all.
8. Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
9. Place on a serving platter and garnish with chopped scallions, if desired.
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