Yakisoba - Chicken (pork or beef)
- Number of Servings: 4
Ingredients
1 lb lean pork loin, sliced thinly (against the grain) or Chicken (recipe calculated w/chicken breast)1/3 cup soy sauce1/3 cup rice wine1 1/2 tablespoons sugar12 ounces Chinese wheat noodles (udon noodles may be substituted)3 tablespoons vegetable oil1 onion, sliced thin1 lb napa cabbage or savoy cabbage, sliced very thin3 carrots, grated1 tablespoon chopped ginger2 scallions, thinly sliced (optional)
1. In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
2. Cook noodles in boiling water about 8 minutes, or until tender.
3. Drain noodles and rinse under cold water.
4. In a large deep skillet or wok, cook onion in oil for about 3 minutes.
5. Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
6. Add the pork and cook for 2 minutes more.
7. Cover the mixture with noodles and pour the sauce over all.
8. Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
9. Place on a serving platter and garnish with chopped scallions, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user PFORSTER4.
2. Cook noodles in boiling water about 8 minutes, or until tender.
3. Drain noodles and rinse under cold water.
4. In a large deep skillet or wok, cook onion in oil for about 3 minutes.
5. Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
6. Add the pork and cook for 2 minutes more.
7. Cover the mixture with noodles and pour the sauce over all.
8. Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
9. Place on a serving platter and garnish with chopped scallions, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user PFORSTER4.
Nutritional Info Amount Per Serving
- Calories: 662.2
- Total Fat: 13.8 g
- Cholesterol: 65.7 mg
- Sodium: 1,610.7 mg
- Total Carbs: 98.1 g
- Dietary Fiber: 14.8 g
- Protein: 38.7 g
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