Japanese Pork & Cabbage Yakisoba Noodles

🥘 Ingredients

• black pepper
  1 tsp
• coleslaw mix
  4 c
• cooking
• cooking oil
  2 tbsp
• ginger
  1 piece
• ground pork
  8 oz
• katsu sauce
  2 tbsp
• mushroom stock concentrate
  1 unit
• rice wine vinegar
  2 tbsp
• scallions
  2 pieces
• soy sauce
  2 tbsp
• sugar
  1 tsp
• sun
• sun noodle fresh noodles
  8 oz
• worcestershire sauce
  1 tbsp

🍳 Cookware

• small bowl
• medium pot
• large pan

1. 

   1

   Wash and dry all 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 whites into 1-inch batons; thinly slice scallions greens.

   ginger: 1 piece, scallions: 2 pieces, scallions
2. 

   2

   In a small bowl , place ginger , rice wine vinegar , and ¼ tsp sugar . Cover with plastic wrap and microwave until ginger is tender ⏱️ 45 seconds . Uncover and refrigerate until ready to serve.

   ginger, rice wine vinegar: 2 tbsp, sugar: 1 tsp, ginger
3. 

   3

   Bring a medium pot of water to a boil. 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 excess water.

   sun noodle fresh noodles: 8 oz
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add ground pork and scallions whites; season with black pepper . Cook, breaking up meat into pieces, until browned ⏱️ 3 minutes . Add another drizzle of cooking oil to pan; stir in coleslaw mix and drained sun noodle fresh noodles. Cook, stirring occasionally, until veggies are tender and pork is cooked through ⏱️ 3 minutes .

   cooking oil: 2 tbsp, ground pork: 8 oz, scallions, black pepper: 1 tsp, cooking, coleslaw mix: 4 c, sun
5. 

   5

   Remove pan from heat. Stir in soy sauce , katsu sauce , mushroom stock concentrate , half the worcestershire sauce , and ½ tsp sugar . Toss until thoroughly combined.

   soy sauce: 2 tbsp, katsu sauce: 2 tbsp, mushroom stock concentrate: 1 unit, worcestershire sauce: 1 tbsp, sugar
6. 

   6

   Divide noodles between shallow bowls; top with scallions greens and as much pickled ginger as you like. Serve.

   scallions, ginger