Pork Yakisoba
Tender pork and chewy noodles tossed in a sweet-savory glaze with cabbage, all cooked in one pan. A weeknight-friendly Japanese stir-fry that delivers restaurant flavor in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb pork tenderloin or pork chops
- 8 oz yakisoba noodles (or ramen noodles)
- 3 cups napa cabbage
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons neutral oil (vegetable or canola)
Instructions
- 1
Cut the pork tenderloin or chops against the grain into strips roughly the thickness of your index finger, about 2 inches long. (Cutting against the grain makes the pork tender when cooked.)
- 2
Chop the napa cabbage crosswise into 1-inch-wide shreds, like chopping lettuce for a salad.
- 3
In a small bowl, whisk together the soy sauce and honey until the honey dissolves.
- 4
Place a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
- 5
When the oil shimmers and slides quickly when you tilt the pan, add the pork strips in a single layer.
- 6
Let them sit without stirring for 2 minutes until the bottoms turn golden, then stir and cook 2 more minutes until no pink remains inside when you cut a thick piece.
- 7
Transfer the pork to a clean plate.
- 8
Add the remaining 1 tablespoon of oil to the skillet, then add the cabbage and stir constantly for 3 minutes until it softens and shrinks slightly.
- 9
Cook the yakisoba noodles according to package directions in a separate pot, drain, and add to the skillet.
- 10
Pour the soy-honey sauce over the noodles and cabbage, then return the pork to the skillet and toss everything together for 1 minute until evenly coated.
- 11
Divide between two bowls and serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- small mixing bowl
- whisk
- large skillet or wok
- wooden spoon or spatula
- medium pot (for noodles)
- two serving bowls
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