Mike's Pan Fried Pork Yakisoba

Name: Mike's Pan Fried Pork Yakisoba
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: FOR THE MEAT; 3 Thin Pork Loins [about 1 1/2 cups - cut into 1" cubes]; FOR THE NOODLES; 10 oz Refrigerated Sobe Noodles; FOR THE SAUCE; 1/4 Cup Soy Sauce; 1 tbsp Brown Sugar [or 1/2 tbsp granulated]; 1/4 tsp Chinese 5 Spice [or more to taste - know that a little goes a long way]; FOR THE DENSE VEGETABLES; Fresh Carrots [to taste - matchbook sliced or peeled]; 1 tbsp Fresh Ginger [matchbook sliced]; 1/4 Cup Fresh Diakon Radishes [matchbook sliced or peeled]; 1/4 Cup Purple Onions [thin sliced]; 4 LG Fresh Garlic Cloves [smashed - fine minced]; Fresh Celery [to taste - thinly sliced at angle]; 4 Thai Chilies [diced]; FOR YOUR CANNED LIQUID VEGETABLES; 1/2 Cup Water Chestnuts; 1/4 Cup Bamboo Shoots; 1/2 Cup Baby Corn; FOR THE OILS; Wok - Stir Fry - Sesame Or Peanut Oil; FOR THE GARNISHMENTS; Toasted Sesame Seeds; Chilled Pickled Ginger; Fresh Lime Wedges; Garlic Chile Sauce; Red Pepper Flakes; DISH AIDS [recommended]; 1 Can (14 oz) Pork Or Beef Stock

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Before you think this dish is too complicated - realize that my 7 year old students both made, plated and photographed this dish in less than 30 minutes!

They would usually Wok fry these noodles but my Wok is in the shop. High heat - non stick pans work great tho!

Before you think this dish is too complicated - realize that my 7 year old students both made, plated and photographed this dish in less than 30 minutes!

They would usually Wok fry these noodles but my Wok is in the shop. High heat - non stick pans work great tho!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Before you think this dish is too complicated - realize that my 7 year old students both made, plated and photographed this dish in less than 30 minutes!

They would usually Wok fry these noodles but my Wok is in the shop. High heat - non stick pans work great tho!

Before you think this dish is too complicated - realize that my 7 year old students both made, plated and photographed this dish in less than 30 minutes!

They would usually Wok fry these noodles but my Wok is in the shop. High heat - non stick pans work great tho!

Saved

Ingredients

30 mins

4 servings

FOR THE MEAT
3Thin Pork Loins [about 1 1/2 cups - cut into 1" cubes]
FOR THE NOODLES
10 ozRefrigerated Sobe Noodles
FOR THE SAUCE
1/4 CupSoy Sauce
1 tbspBrown Sugar [or 1/2 tbsp granulated]
1/4 tspChinese 5 Spice [or more to taste - know that a little goes a long way]
FOR THE DENSE VEGETABLES
Fresh Carrots [to taste - matchbook sliced or peeled]
1 tbspFresh Ginger [matchbook sliced]
1/4 CupFresh Diakon Radishes [matchbook sliced or peeled]
1/4 CupPurple Onions [thin sliced]
4LG Fresh Garlic Cloves [smashed - fine minced]
Fresh Celery [to taste - thinly sliced at angle]
4Thai Chilies [diced]
FOR YOUR CANNED LIQUID VEGETABLES
1/2 CupWater Chestnuts
1/4 CupBamboo Shoots
1/2 CupBaby Corn
FOR THE OILS
Wok - Stir Fry - Sesame Or Peanut Oil
FOR THE GARNISHMENTS
Toasted Sesame Seeds
Chilled Pickled Ginger
Fresh Lime Wedges
Garlic Chile Sauce
Red Pepper Flakes
DISH AIDS [recommended]
1 Can (14 oz)Pork Or Beef Stock
Sesame Oil [for noodles]

Saved

Steps

30 mins

1

Rinse your pork and pat dry.
Trim any fat and cut into 1" cubes.
Put a few dashes of Soy Sauce in a Ziplock bag and marinate your pork loins for 20 minutes in fridge.
2

In the meantime, chop your vegetables.
3

Prepare your canned vegetables in liquid.
4

Place Wok Or Stir Fry Oil in pan and add your garlic and pork chunks on high for 2 minutes but be careful not to burn your garlic.
Add fresh cracked black pepper to taste.
Add stock if needed.
5

Seal tightly with lid.
6

Put a slight sear on your pork.
7

Mix your Chinese 5 Spice, sugar and Soy Sauce in a bowl. Pour in pan.
8

With the heat on high - add your most dense vegetables to your pan. Mix well.
9

Add a dash of pork stock to pan. Seal with a tight fitting lid and steam. Pan fry for 2 minutes. Stir occasionally.
10

Begin your noodle boil. Add salt and a dash of oil to water.
11

Add your softer vegetables like cabbage and green onions.
12

Seal your pan again with your tight fitting lid. Pan fry 1 minute longer. Stir occasionally.
13

Boil your noodles as per manufactures directions. Usually 2 minutes for soft Sobe Noodles.
14

Drain noodles. Quickly toss with a bit of Sesame Oil for its flavor and, as so your noodles don't stick.
15

Add noodles to your pan. Mix everything up well with chopsticks or 2 forks to lift and seperate noodles. Add additional broth if needed.
16

Seal pan again with your tight fitting lid for 1 minute.
17

Taste test your noodles and add more soy sauce if needed.
18

Place noodle mixture in a large communal bowl.
Add fresh chilled Cilantro and lightly mix.
Serve with additional Soy Sauce, fresh Cilantro, lime wedges and chilled pickled ginger.
Lightly garnish dish with toasted Sesame Seeds and Red Pepper Flakes.
Enjoy!
19

Pork Yakisoba topped with chilled pickled ginger and Garlic Chile Siracha Sauce mixed in.

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on March 01, 2016 09:31

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!