Japanese Pork & Cabbage Yakisoba Noodles

🥘 Ingredients

• Mushroom Stock Concentrate
  2 unit
• Sun Noodle Fresh Noodles
  2 unit
• Worcestershire sauce
  1 tbsp
• black pepper
  1 tsp
• coleslaw mix
  8 oz
• cooking oil
  1 tbsp
• ginger
  2 thumb
• ground pork
  20 oz
• katsu sauce
  1/2 c
• plastic wrap
• rice wine vinegar
  3.333 tbsp
• salt
  2 tsp
• scallions
  4 unit
• soy sauce
  4 tbsp
• sugar
  1/2 tbsp

🍳 Cookware

• medium pot
• small microwave-safe bowl
• large pan

1. 

   1

   Bring a medium pot of water to a boil. Wash and dry produce. Peel ginger and slice lengthwise into 1/4-inch-thick planks; stack planks and slice lengthwise into 1/4-inch-thick matchsticks. Trim and cut scallions : cut scallion whites into 1-inch batons; thinly slice scallion greens.

   ginger: 2 thumb, scallions: 4 unit
2. 

   2

   Place ginger, rice wine vinegar , 1/4 tsp of the sugar , and 1/4 tsp of the salt in a small microwave-safe bowl (use 1/2 tsp sugar and 1/2 tsp salt for 4 servings); cover tightly with plastic wrap . Microwave until ginger is tender, ⏱️ 30 seconds to ⏱️ 60 seconds ; uncover and refrigerate until ready to serve.

   rice wine vinegar: 3.333 tbsp, sugar: 1/2 tbsp, salt: 2 tsp, plastic wrap
3. 

   3

   Once water is boiling, gently separate Sun Noodle Fresh Noodles and add to pot. Cook, stirring occasionally, until just tender, ⏱️ 2 minutes . Drain and rinse thoroughly under cold water for at least ⏱️ 30 seconds . Shake off any excess water.

   Sun Noodle Fresh Noodles: 2 unit
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add ground pork and scallion whites; season with black pepper . Cook, breaking up meat into pieces, until browned, ⏱️ 3 minutes . Add another drizzle of oil to pan; stir in coleslaw mix and drained noodles. (For 4 servings, if your pan isn't large enough, carefully transfer everything to empty pot used for noodles.) Cook, stirring occasionally, until veggies are tender and pork is cooked through, ⏱️ 3 minutes to ⏱️ 4 minutes .

   cooking oil: 1 tbsp, ground pork: 20 oz, black pepper: 1 tsp, coleslaw mix: 8 oz
5. 

   5

   Remove pan from heat. Stir in soy sauce , katsu sauce , Mushroom Stock Concentrate , half the Worcestershire sauce , and 1/2 tsp sugar (all the Worcestershire sauce and 1 tsp sugar for 4 servings). Toss until thoroughly combined.

   soy sauce: 4 tbsp, katsu sauce: 1/2 c, Mushroom Stock Concentrate: 2 unit, Worcestershire sauce: 1 tbsp
6. 

   6

   Divide noodles between shallow bowls; top with scallion greens and as much pickled ginger as you like. Serve. Ground Pork is fully cooked when internal temperature reaches 160 degrees F.