Shio Koji Yakisoba

• 分量: 3 servings
• 調理時間: 15 minutes
• 総時間: 30 minutes

材料

½ lb sliced pork belly (cut into 1 inch, 2.5 cm pieces)

1 Tbsp shio koji (for marinating pork belly; I used Hikari Miso Shio Koji)

2 Tbsp neutral oil

2 cloves garlic (sliced)

2 cups chopped green cabbage (about 4 cabbage leaves)

1 ½ cup bean sprouts

⅓ cup julienned carrot

3 servings yakisoba noodles (13 oz, 375 g)

1 Tbsp sake (can substitute it with water)

2 Tbsp water

2 tsp soy sauce

2 Tbsp shio koji

aonori (dried green laver seaweed) (sprinkling on top)

手順

Put the pork belly in a bowl, add shio koji and marinate for 30 minutes.

Heat a wok or pan with oil over medium-high heat. When the oil begins to smoke, add the garlic and meat and stir-fry until the meat is no longer pink.

Add the cabbage, bean sprouts, and carrots into the wok and stir-fry until they are tender.

Add the noodles, sake, water, soy sauce, and shio koji. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Transfer to plates and sprinkle aonori. Serve immediately.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and in the freezer for a month.

栄養

• カロリー: 745 kcal
• 脂肪総量: 52 g
• 飽和脂肪: 16 g
• 不飽和脂肪: 33 g
• トランス脂肪: 1 g
• コレステロール: 101 mg
• ナトリウム: 688 mg
• 炭水化物総量: 47 g
• 食物繊維: 3 g
• 糖質総量: 7 g
• タンパク質: 17 g