Stir-Fried Noodles and Pork

In Japan, this dish is called yakisoba. Yaki refers to the method of cooking—grilling, broiling or pan-frying—while soba refers to chuka soba, the long, thin yellow noodles that are stir-fried here. This recipe features pork, but beef or skinless, boneless chicken can easily be substituted. Fresh shiso leaves are an innovation; this recipe uses them as an aromatic ingredient that imparts a mintlike flavor to the dish. Shiso is a relative of basil, and the leaves are often used in Japanese cooking.

Plus: More Pork Recipes and Tips

  • Total Time:
  • Servings: 6

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  • 1/2 cup chicken stock or low-sodium broth
  • 1/4 cup plus 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon Asian sesame oil
  • 1/2 teaspoon chili oil
  • 1 medium carrot, cut into matchsticks
  • 1 pound thin dried chuka soba noodles or egg noodles
  • 2 tablespoons vegetable oil
  • 3/4 pound boneless pork, preferably shoulder or butt, thinly sliced across the grain
  • Salt and freshly ground pepper
  • 3 tablespoons finely slivered fresh ginger
  • 1 small green bell pepper, cut into matchsticks
  • 4 shiso leaves, thinly sliced crosswise (optional)
  • 2 scallions, cut into matchsticks
  • 1 cup mung bean sprouts

How to make this recipe

  1. In a small bowl, combine the stock, soy sauce, mustard, vinegar, sesame oil and chili oil.

  2. In a large pot of boiling water, blanch the carrot for 1 minute. Using a slotted spoon, transfer the carrot to a plate. Add the noodles to the pot and cook, stirring, until they are al dente, about 5 minutes. Drain the noodles and return them to the pot. Fill the pot with cold water and swish the noodles to cool them. Drain and repeat. Transfer the cooled noodles to a colander and lift them occasionally with your fingers to help dry them out.

  3. Meanwhile, in a large, deep skillet, heat the vegetable oil until shimmering. Add the pork slices in a single layer, season with salt and pepper and cook over high heat, without stirring, until browned on the bottom, about 2 minutes. Stir a few times, then add the ginger and stir-fry over moderately high heat until fragrant, about 2 minutes. Add the bell pepper and carrot and stir-fry for 1 minute. Add the noodles to the skillet and toss until well combined. Add the soy sauce mixture, shiso, scallions and bean sprouts and toss until heated through. Transfer to a large, shallow bowl and serve.

Contributed By Photo © James Baigrie Published May 2003

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