Yakisoba Pork (4.1.16)

Posted at 12:19 PM, Apr 01, 2016
and last updated 2016-04-01 14:36:46-04

By Chef Vaughn

(Serves 2)

  • 2 Boneless Pork Chops
  • 1/4 t Sesame Oil
  • 1 T Olive Oil
  • 1 Clove Garlic – Minced
  • 1/4 White Onion- Long Slices
  • 1 T Hoisin Sauce
  • 1/2 Chili Paste
  • 4 T Soy Sauce
  • 1 1/2 Large Carrots
  • 1/4 Head Medium Cabbage- Sliced into 1/2 in Wide Strips
  • 1 Small Head Broccoli
  • 4 oz. Stir Fry Rice Noodles

Wash all Vegetables.
Cut off the ends of the carrots and cut in half – with the flat side down, cut the carrot halves in to fourths, creating long narrow pieces – chop into 2′-3′ pieces.
Cut the core of the Cabbage out and remove any wilted leaves – slice into 1/2′ wide strips.
Cut the Florets off of the broccoli stem(s) and then cut large florets again.
Cut ¼ of white onion into long slices.
Mince 1 clove of Garlic.

Cut Pork into small bite size pieces. Over medium heat, add 1/2 T Olive Oil and 1/4 t Sesame Oil to a large frying pan or wok. Sauté minced garlic and then add cut up pork.
As the pork is cooking, add 1 T Hoisin Sauce and 2 T Soy Sauce.
Add 1/2 T Chili paste (1/4 T for less heat)
Once pork is cooked, remove from pan and place in a bowl – cover in foil to keep warm.
In a boiling pot of water, add Rice Noodles. Turn the burner off and let noodles cook in hot water for 8 minutes, stirring occasionally. When done, noodles should be firm yet soft/cooked. Drain water.

While the noodles are cooking, add 1/2 T of Olive Oil to frying pan/wok. Sauté Onions and then add the Carrots, Broccoli, and Cabbage Strips. Sauté for about 5-10 minutes or until vegetables are firm, but beginning to soften.
Combine meat and vegetables in frying pan/wok and add remaining 2T of Soy Sauce. Mix well and serve.