Pork Yaki Soba

Wheat noodles seared over high heat, coated in a glossy, sticky brown sauce. The pork belly is grilled crisp, while the cabbage remains crunchy to the bite.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 744
• Protein: 19 g
• Carbs: 87 g
• Fat: 36 g

Ingredients

• 400 g Chinese wheat noodles ( cooked and drained )
• 200 g Pork belly ( thinly sliced )
• 150 g White cabbage ( sliced )
• 1 piece Carrot ( julienned )
• 1 piece Onion ( sliced )
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp mirin
• 1 tsp White sugar
• 2 tbsp Sunflower oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 20 g pickled ginger
• 1 piece nori seaweed optional ( in strips )
• 2 tbsp Worcestershire sauce

Instructions

1. Preparation of the glaze

   In a bowl, mix the soy sauce, oyster sauce, Worcestershire sauce, mirin, and white sugar. Stir until the sugar crystals are dissolved. The sauce should be homogeneous and dark.

2. Cutting the garnishes

   Thinly slice the yellow onion and white cabbage into 1 cm strips. Cut the carrot into fine julienne. Slice the pork belly into thin 3 cm long strips.

3. Processing the noodles

   Plunge the Chinese wheat noodles into boiling water for the time indicated on the package. Drain carefully. They should remain firm, do not overcook them.

4. High-heat wok searing

   Heat the sunflower oil in a smoking wok. Sear the pork until the fat browns and becomes crispy. Add the onion, carrot, and cabbage. Sauté for 2 minutes: the vegetables should color but remain firm.

5. Glazing and finishing

   Add the noodles to the wok. Pour in the sauce. Sauté vigorously over maximum heat until the sauce coats and glazes each noodle. Serve immediately with chopped green onion, pickled ginger, and nori seaweed in thin strips.

Chef's tips

• The wok must be piping hot before adding the meat to achieve an immediate Maillard reaction.
• Do not overcrowd the wok; cook in two batches if necessary to maintain high searing temperature.
• The sauce is ready when it starts to caramelize slightly around the edges of the wok.

Storage

Keep refrigerated for up to 48h. Reheat in a pan with a splash of water to loosen the sauce.