Pork Yakisoba
Make Oliver’s your one-stop ramen-shop, and bring a taste of this Japanese classic to your kitchen tonight! We have everything you need to start making delicious, fresh ramen at home, like delectable fresh produce and tender pork. Ever wondered what else you can do with a packet of ramen noodles? Try yakisoba! Traditionally made with fresh ramen noodles, this street food staple is packed with grilled meat and veggies and coated in a special, sweet and tangy sauce. Make it on a griddle or in a large wok to get the classic char that’s key for great yakisoba!
*Sale prices good through 3/10/20.
- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Ingredients
- 1 tsp. Sugar
- 1 tsp. Soy Sauce
- 1 tsp. Sake
- 1 tsp. Mirin
- 1 tsp. Ketchup
- 1 tsp. Oyster Sauce
- 1 tbsp. Worcestershire Sauce
- 1 lb. Pork Shoulder or Pork Belly, very thinly sliced
- 1/4 Green Cabbage, roughly chopped
- 1/2 Yellow Onion, sliced
- 1 c. Carrots, cut into matchsticks
- 4 large Shiitake Mushrooms, sliced
- 6 Green Onions, cut into 2 inch pieces
- 4 bricks Ramen Noodles, cooked & rinsed/drained
- 1 tbsp. Stir Fry Oil
- Powdered Seaweed & Pickled Gingger (for serving)
Instructions
To make the yakisoba sauce, combine sugar, soy sauce, sake, mirin, ketchup, oyster sauce, and Worcestershire sauce in a small mixing and stir thoroughly to combine.
Heat a griddle or a large wok on medium high heat until hot, then drizzle with oil. When oil is hot but not yet smoking, add sliced pork to griddle, being careful not to crowd. Cook until meat is no longer pink and meat has browned or is even lightly charred. Add carrots and onions to griddle and cook about 1 to 2 minutes, then add cabbage and cook until just wilted, about 2 minutes. Finally add green onion and mushrooms, cooking until green onions are wilted and mushrooms are tender.
Lower heat to medium low and add noodles, tossing to combine with veggies and meat. Pour on yakisoba sauce, then use tongs to mix. Continue mixing until everything is coated in sauce. Transfer to plates or serving bowls and top with sprinkling of powdered seaweed and a small portion of pickled ginger. Serve immediately.
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