Easy Spring Cabbage Fried Noodles with Thick Sauce

Source : Cut The Cabbage Garlic Chives And Pork Into Bite Sizes Heat A Heaping Tablespoon Of Sesame Oil In A Frying Pan Put One Portion Of The Yakisoba Noodles...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 8, 2021

Step:

  1. Cut the cabbage, garlic chives and pork into bite sizes.

    Easy Spring Cabbage Fried Noodles with Thick Sauce recipe step 1 photo
  2. Heat a heaping tablespoon of sesame oil in a frying pan. Put one portion of the yakisoba noodles in the pan without loosening the strands. Season with salt and pepper.

    Easy Spring Cabbage Fried Noodles with Thick Sauce recipe step 2 photo
  3. Shake the frying pan and flip the yakisoba noodles. After frying until crisp, transfer to a serving dish. Repeat for another portion of noodles.

    Easy Spring Cabbage Fried Noodles with Thick Sauce recipe step 3 photo
  4. Fry the pork, ginger and garlic in the same pan. When the colour has changed, add all the vegetables.

    Easy Spring Cabbage Fried Noodles with Thick Sauce recipe step 4 photo
  5. Season the vegetables with salt and pepper and fry until wilted. Add the ingredients and stir.

    Easy Spring Cabbage Fried Noodles with Thick Sauce recipe step 5 photo
  6. When it has thickened to your liking, the sauce is done.

    Easy Spring Cabbage Fried Noodles with Thick Sauce recipe step 6 photo
  7. Put a lot of vegetable and sauce on top of the noodles and serve.

    Easy Spring Cabbage Fried Noodles with Thick Sauce recipe step 7 photo

Ingredients

  1. 100 grams Pork
  2. 6 leaves Spring cabbage
  3. 1 packet Bean sprouts
  4. 6 Chinese garlic chives
  5. 2 portions Yakisoba noodles
  6. 2 heaped tablespoons Sesame oil
  7. 3 cm worth Garlic (from a tube)
  8. 3 cm worth Grated ginger (from a tube)
  9. 350 ml ★ Water
  10. 2 tbsp ★ Oyster sauce
  11. 4 tbsp ★ Mentsuyu
  12. 1 tsp ★Chinese chicken stock powder
  13. 2 tbsp ★ Cooking sake
  14. 2 heaped tablespoons ★Katakuriko
  15. 1 Salt
  16. 1 Pepper

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