Shio Koji Yakisoba

• 份量: 3 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

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)

步驟

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.

營養

• 卡路里: 745 kcal
• 總脂肪: 52 g
• 飽和脂肪: 16 g
• 不飽和脂肪: 33 g
• 反式脂肪: 1 g
• 膽固醇: 101 mg
• 鈉: 688 mg
• 總碳水化合物: 47 g
• 膳食纖維: 3 g
• 總糖: 7 g
• 蛋白質: 17 g