Pork Yakisoba
Ingredients
- 400 gChinese wheat noodles (cooked and drained)
- 200 gPork belly (thinly sliced)
- 150 gWhite cabbage (sliced)
- 1 pcCarrot (julienned)
- 1 pcOnion (sliced)
- 3 tbspsoy sauce
- 2 tbspoyster sauce
- 1 tbspmirin
- 1 tspWhite sugar
- 2 tbspSunflower oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 20 gpickled ginger
- 1 pcnori seaweed (in strips)
- 2 tbspWorcestershire sauce
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 48h. Reheat in a pan with a splash of water to loosen the sauce.
