Yummy Yakisoba

I doubt this really classifies as a traditional yakisoba, considering it only has three ingredients other than the meat, veggies, and noodles, but Husband and I willingly devour this daily. We've actually eaten noodles twice in one day before; they're just so tasty!

Obviously the meats and veggies are pretty interchangeable, go with what you've got in the fridge to use up. Just about everything will work. Below is just what I happened to use last night.

Yakisoba
Serves 2

10 oz pork tenderloin, in uniform bite size pieces
2 heads baby bok choy, rinsed and leaves separated
1 carrot, peeled and sliced on the diagonal
4 cremini mushrooms, sliced
3 oz. mung bean sprouts
8-10 ox. fresh yakisoba noodles/ chuka soba noodles, boiled and drained

3 parts soy sauce
3 parts rice vinegar
1 part sesame oil

vegetable oil
sesame oil

1. Mix soy sauce, rice vinegar, and sesame oil with pork in a small bowl. Toss occasionally to cover thoroughly.


2. Take this time to cut the vegetables while the pork is marinating.

3. In a large heavy pan or wok heat about two tablespoons vegetable oil with 1 teaspoon sesame oil over high heat until a droplet of water sizzles in the oil.

4. Add pork into pan, cook for about 15 seconds, add the rest of marinade into pan, cook until pork is almost finished.

5. Add vegetables, cook until veggies are heated through but not softened.

6. Add noodles, toss to coat. Cook just long enough to heat noodles through.

7. Serve immediately.