Japanese Yakisoba with Pork and Cabbage

Ingredients

• 8 ounces yakisoba noodles
• 7 ounces pork shoulder, thinly sliced
• 1 tablespoon neutral oil
• 2 cups shredded cabbage
• 1 carrot, cut into matchsticks
• 1/2 onion, sliced
• 2 tablespoons yakisoba sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1/2 cup bean sprouts
• 1 tablespoon pickled ginger
• 1 tablespoon sliced scallions

Steps

1. Loosen the noodles according to their package directions. Mix the yakisoba sauce, Worcestershire, and soy sauce in a small bowl.
2. Heat the oil in a large skillet over medium-high heat. Cook the pork for 4 to 5 minutes until browned and cooked through.
3. Add cabbage, carrot, and onion. Stir-fry for 3 minutes until the cabbage begins to wilt.
4. Add noodles and sauce, tossing for 2 to 3 minutes until glossy and hot. Fold in the bean sprouts for the final minute.
5. Divide between two plates and top with pickled ginger and scallions.

Allergen note: Contains wheat and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.