Yakisoba noodles with pan seared pork tenderloin, fresh cabbage, carrots

Ingredients

• 1 libra Pork Tenderloin, thinly sliced
• 1 libra Yakisoba noodles (refrigerated) or Soba noodles (dry)
• 1/2 cup chopped shallots (or 1 cup chopped yellow onions)
• 1 small head cabbage
• 1 - 1 1/2 cups carrots, Julienne, shredded, or sliced
• 1 cup fresh bean sprouts
• Add ins: Chopped fresh broccoli, asparagus tips, fresh green beans, fresh corn, Japanese squash, butternut squash or zucchini
• Garnish with fresh chopped green onions. pickled ginger or Anori (seaweed)
• Yakisoba sauce or sauce packets, or Japanese Worcestershire

To make a sauce:

• 1/2 cup soy sauce
• 1/3 cup rice wine (Mirin)
• 2 tablespoons sugar
• 1 clove garlic, minced (optional)
• Mix together until sugar is dissolved and set aside.

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Preparation

• Over medium high heat add a little high heat oil to a large skillet or frying pan. Add the pork and fry until it turns white.
• Next, add the onion and carrot and fry until they soften slightly. Then add the cabbage and fry until soft. Add the bean sprouts last.
• Pull the noodles apart to keep them from staying in a clump, and stir them into the mixture.
• When everything is nicely mixed together, pour 2 or 3 tablespoons of water over it and stir-fry a little longer.
• Add the seasoning sauce (powder or liquid) that comes with the package of noodles, or if there is no sauce, use Japanese Worcestershire sauce, or recipe sauce above.
• Toss the noodles and veggies with the sauce and serve immediately. Garnish with pickled ginger, chopped green onions, Anori or fresh chopped cilantro.