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Greatest plates · Main
Pork & Cabbage Yakisoba with Tangy Sauce
Springy wheat noodles tossed with tender pork, sweet cabbage and a glossy tangy-sweet sauce built from Worcestershire, soy and a splash of vinegar. A fast, satisfying weeknight main that comes together in one big pan.
Serves 4Prep 15 minCook 15 minPork
Containsegg · gluten · soy · fish · shellfish
Protein 27%Carbs 45%Fat 28%
About 512 kcal a serve — 34 g protein, 58 g carbs, 16 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the sauce
sauceIn a small bowl, stir together the Worcestershire sauce, soy sauce, ketchup, oyster sauce, rice vinegar and sugar until the sugar dissolves. Set aside.
In the bowlSauce →
whisk smooth
Loosen the noodles
prepCover the fresh yakisoba noodles with just-boiled water for 30 seconds, then drain and gently separate. If using dried noodles, cook per packet, drain and toss with a little oil.
In the bowlNoodles →
loosen & drain
Sear the pork
cookHeat 1 tablespoon oil in a large frying pan or wok over high heat. Add the pork strips and stir-fry for 3–4 minutes until browned and just cooked through. Remove to a plate.
In the panPork →
high heat 3–4 min
Fry the vegetables
cookAdd the remaining oil to the pan. Stir-fry the onion, carrot and garlic for 2 minutes, then add the cabbage and cook 2–3 minutes until just wilted but still crisp.
In the panVeg →
stir-fry 4–5 min
Toss it all together
finishReturn the pork to the pan with the noodles and the sauce. Toss over high heat for 2 minutes until everything is glossy and heated through. Scatter with spring onions and serve.
In the panFinish →
toss 2 min
Cook's noteFor extra tang, add a further splash of rice vinegar at the end. A drizzle of Kewpie mayo and a sprinkle of aonori or sesame seeds make it more authentic.
Estimated per serve
512 kcal · 34 g protein · 58 g carbs · 16 g fatestimates, within ~10%
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