Tuesday 27 September 2016

Globecooking recipe : Pork Yakisoba (Japan)


The last time I made something like this, I called it rainbow noodles because of all the different coloured veggies peeking out through the dish. This time, I've gone for a Japanese name because it used a packet of soba noodles that were lurking in the back of the cupboard, but the sauce is a pure invention of my own, more pan-Asian than specifically Japanese. It was very nice and very kid-friendly, because of the sweet sauce, and I was amazed at how many veggies they ate !


Soba is the Japanese name for buckwheat, which explains their brown colour and nutty flavour. They have a rough texture, very similar to spaghetti.

Pork Yakisoba

ingredients :

leftover roast pork
a pack of Soba noodles (300g)
1 courgette
1 large onion
2 carrots
4 broccoli florets
1/2 red pepper
2 mushrooms
drizzle of olive oil
a generous glug of soy sauce
a generous glug of garlic & Chinese spice stir fry sauce
a generous glug of kecap manis (sweet soy sauce)
a squeeze of lime juice


Start by prepping all the veggies. Use a potato peeler to cut off ribbons of carrot and finely slice everything else.



Chop the roast pork into bite sized pieces.


Cook the soba noodles in boiling water for 3 minutes, drain, chill in cold water and drain again. Reserve.


Heat the olive oil in a large wok. I used half lemon-infused and half chilli-infused oil to add extra flavour. Toss in the onions.


Once the onions have started going soft, add the pork and stir fry for 4 minutes until the pork is warmed all the way through.


Throw in all the veggies and stir-fry for a further 5 minutes until they are softer but still crunchy.


Add the sauce ingredients - I just gave a generous squirt of everything straight in the pan, then tasted and added extra as needed. The kecap manis is a wonderfully sweet and sticky soy sauce, but you could just add regular soy sauce and a spoonful of sugar.


Toss it all around to coat everything in sauce.


Add the noodles, cook for 2 minutes to heat them through then serve.

Douzo meshiagare - that's "enjoy your meal" in Japanese !




Adding to this month's #KitchenClearout linky as it used up a pack of soba noodles that were lurking in the cupboard and finished up the leftover pork from the Sunday roast.

Link up your recipe of the week

2 comments:

  1. Great use of the bango sauce, I still have some of this in the cupboard so will have to try this.

    ReplyDelete
    Replies
    1. I've just bought another bottle because I used the old one up - I squirt a bit in most Oriental dishes that I cook now. Love the flavour !

      Delete

Related Posts Plugin for WordPress, Blogger...