Ingredients

• 4 , 8 ounce
• 2 tablespoons vegetable oil
• 1 pound pork tenderloin , cut against the grain in thin strips
• 2 cups carrots , cut into julienne strips
• 1 medium onion , cut into julienne strips
• 1 tablespoon freshly grated ginger
• 3 cloves garlic , minced
• 0.5 heads napa cabbage , shredded
• 0.67 cups yakisoba sauce
• salt and ground black pepper to taste
• 4 tablespoons pickled red ginger , beni shoga
• 4 tablespoons kizami nori , dried flaked aonori seaweed

Instructions

1. 1 Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
2. 2 Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
3. 3 Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
4. 4 Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

Nutrition per serving