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Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce

Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce

The crispy bean sprouts and crunchy wood ear mushrooms are delicious in this sauced yakisoba noodle dish.

Ingredients: 2 servings

Bean sprouts
1 bag
Ground pork
150 g
Tree ear or wood ear mushrooms (kikurage)
5 to 7 g
Ginger
1 large piece
Yakisoba noodles
2 packs
★ Water
2 cups (400 ml)
★ Chinese soup stock
1 tablespoon
★ Salt
1/4 teaspoon
Katakuriko
1 tablespoon
Sesame oil
a small amount

Steps

1. Rehydrate the mushrooms in water, and cut off any tough parts. Finely julienne the ginger. Take the roots and growing tips off the bean sprouts and wash carefully.
2. Heat oil in a pan and stir fry the ginger and ground pork. Add the mushrooms, and season lightly with salt and pepper.
3. Add the ★ ingredients and bring to a boil.
4. Add the noodles and untangle. Add the bean sprouts.
5. When the noodles and bean sprouts are cooked, add the katakuriko dissolved in water to thicken the sauce. Drizzle sesame oil to finish, and add plenty of white pepper.

Story Behind this Recipe

I ate a version of this at a certain Chinese restaurant and really liked it, so I thought I'd make a yakisoba noodle version.