A New Stir-Fry!

Recipe: Yakisoba Pork with Cabbage

We hadn’t had stir-fry in quite a while when I ran across this recipe in the New York Times, so I decided to give it a try. One of the things I really like is that it’s a template for other versions, so once you learn how to make it, you really have learned how to make many different meals.

This will work equally well with many different kinds of protein (think chicken, beef, shrimp, scallops, tofu, …) and can accommodate any number of vegetables. I was surprised how quickly the cabbage cooked down. When I prepped the vegetables, I thought he called for way too much cabbage, but the proportions were just right.

Noodles, stir-fried veggies, and pork in a sweet and salty sauce make an excellent dinner for a hungry crew.

Yakisoba with Pork and Cabbage
5.0 from 1 reviews
Recipe type: Entree
Author: Mark Bittman
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 4
Noodles, pork, veggies, and stir-fry!
  • 2 boneless loin pork chops, ~3/4 lb.
  • 2 large carrots, grated
  • 4 cups shredded Napa cabbage
  • 6 oz. dried egg noodles
  • 2 T ginger, minced
  • 2-3 T canola or peanut oil
  • 2 tsp. sesame oil.
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 T ketchup
  • 1/2-1 tsp. Sriracha (to taste)
  • 2 T Mirin
  • 1 bunch scallions, diced, white parts only
  1. slice the pork into small, thin pieces of uniform size.
  2. grate the carrots and shred the cabbage and reserve.
  3. mince the ginger and reserve.
  4. in a small bowl, add soy, Worcestershire, ketchup, Mirin, and Sriracha, stir to combine.
  5. heat a large pot of water to boiling, add salt, and cook noodles until just done. drain and dress with the sesame oil to prevent the noodles from sticking together.
  6. heat a large skillet or wok on medium-high for 3 minutes. add canola or peanut oil and swirl to coat. add ginger and cook until fragrant, about 1 minute.
  7. cook pork in batches until no longer pink and just beginning to brown on the edges. remove and reserve each batch until all the pork is cooked, then add it all back to the pot.
  8. add carrots and cabbage, with about 1tsp salt, and cook, stirring frequently until the vegetables begin to soften.
  9. add noodles and prepared sauce, stirring and cooking until noodles are warmed and the sauce has been incorporated.
  10. serve immediately, garnished with onions.

Rating: Kathleen gives this a 5 out of 5 glasses of White Zin, her highest praise. She even had seconds! I liked this quite a bit, although next time I’ll add some other vegetables to give it some extra crunch (bean sprouts, maybe snow peas). This one is a keeper.

This entry was posted in 5 Wine Glasses, Dinner, Pork. Bookmark the permalink.

3 Responses to A New Stir-Fry!

  1. AmandaD says:

    I love your food collages. And your recipes.

  2. Jim Heffernan says:

    Just tried this and have to agree with Kathleen’s assessment (although not necessarily the rating scale). Used tofu instead of pork, and added bean sprouts (mung – the big ones) and red peppers right at the end so they heated up but didn’t soften. Big hit.

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