Pork Recipes

Shio Koji Yakisoba

Name: Shio Koji Yakisoba
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 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)

3 servings

분량

15 minutes

활동 시간

30 minutes

총 시간

요리 시작

재료

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)

방향

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.

영양 정보

1회 제공량

칼로리

745 kcal

지방 전체

52 g

포화 지방

16 g

불포화 지방

33 g

트랜스 지방

1 g

콜레스테롤

101 mg

나트륨

688 mg

탄수화물 전체

47 g

식이섬유

3 g

총 당류

7 g

단백질

17 g