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

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
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.


  • 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.

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