Japanese · Serves 2
with Pickled Ginger
For Asian Heritage Month, we’re bringing the popular Japanese street food yakisoba right to your kitchen. You’ll toss tender, springy ramen noodles with stir-fried ground pork, scallions, and cabbage in a savory mix of soy sauce, Worcestershire sauce, and savory-sweet katsu sauce, then top with homemade pickled ginger for a bright, zippy punch.
Bring a medium pot of water to a boil. Wash and dry produce.
Peel ginger and slice lengthwise into 1⁄4-inch-thick planks; stack planks and slice lengthwise into 1⁄4-inch-thick matchsticks. Trim and cut scallion whites into 1-inch batons; thinly slice scallion greens.
Place ginger, vinegar, 1⁄4 tsp sugar,
and 1⁄4 tsp salt in a small microwave- safe bowl (use 1⁄2 tsp sugar and 1⁄2 tsp
salt for 4 servings); cover tightly with plastic wrap.
Microwave until ginger is tender, 30-60 seconds; uncover and refrigerate until ready to serve.
Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to pot. Cook, stirring occasionally, until just tender, 2 minutes.
Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites; season with pepper. Cook, breaking up meat into pieces, until browned, 3 minutes.
Add another drizzle of oil to pan; stir in coleslaw mix and drained noodles. (For 4 servings, if your pan isn’t large enough, carefully transfer everything to empty pot used for noodles.) Cook, stirring occasionally, until veggies are tender and pork is cooked through, 3-4 minutes.
Remove pan from heat. Stir in soy sauce, katsu sauce, stock concentrate, half the Worcestershire sauce, and 1⁄2 tsp sugar (all the Worcestershire sauce and 1 tsp sugar for 4 servings). Toss until thoroughly combined.
Divide noodles between shallow bowls; top with scallion greens and as much pickled ginger as you like. Serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
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