Yakisoba noodles

By exdircomp

Ingredients

• Salt
• 6 ounces dried or 10 to 12 ounces fresh Chinese egg noodles
• 1 tablespoon sesame oil
• 3 tablespoons peanut oil
• 2 tablespoons minced fresh ginger
• 2 pork chops, thinly sliced you may use chicken or any type of meat or seafood.
• 4 ounces of bacon
• 1 small head Napa or savoy cabbage, shredded (about 4 cups)
• 2 carrots, shredded
• 1 cup bean sprouts
• 1 cup diced asparagus
• 1/2 cup green beans diced
• 1 cup sliced shitake mushrooms
• 2 tablespoons ketchup
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons mirin or a bit of sugar
• Few drops hot sauce (recommended: Tabasco or Sriracha ) if you can find it use 1 Tbs gochujang
• 1 bunch scallions, chopped, white parts only
• aonori (green nori flakes) optional benishoga (red pickled ginger) optional

Preparation

Step 1

Bring a pot of water to a boil, salt it, and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.

Saute bacon in a large skillet over medium-high heat until crispy - Add peanut oil if needed. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add meat o f choice and mushrooms and cook for about 5 minutes or until the meat is no longer pink and is starting to brown around the edges and mushrooms have released their juices.

Add cabbage, bean sprouts, asparagus, green beans and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking.

Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin, and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through top with with a sprinkle of aonori flakes, and benishoga . Serve, topped with chopped scallions,