Yakisoba

Ah yes, tastes influenced by our local culture. I can't afford to go out and eat this as often as I would like, so I decided to try and make it on my own.  This makes a HUGE portion, with a lot left for leftovers. The veggies are changeable based on what you may have on hand. I've heard said that you can replace yakisoba sauce with Worcestershire sauce, but I don't know if that will give you the exact same results.  Thankfully I can easily find yakisoba sauce where I live right now, but I may amend this recipe at a later date if there comes a time when I can't find it. 

1 TBSP-ish coconut or olive oil

1 lb-ish pork loin thinly sliced and chopped (you want small thin pieces)

1 large carrot chopped (carrots over here are HUGE, so maybe 2 in the states)

1 bell pepper chopped (any color you or your kids like)

1/2 small head of cabbage chopped (I like purple for color)

2 tsp Salt and pepper (or Mormons natures seasons)

2 or 3 packs of soba noodles cooked (or dried ramen noodles, or even spaghetti will be okay, think long and stringy, curly of you want it to "look right"

1/4 to 1/2 c yakisoba sauce (please season to taste, you want to taste the sauce but not be overpowered. Add enough that everything is coated but not so much that the dish because saucy)

1/2 water 

Warm oil in large skillet. Stir fry pork till it is nearly done.  Season with salt and pepper and then add carrots.  As they begin to soften add the rest of the veggies. Stir fry until tender. 

 Add noodles and water. Cover and let steam a few minutes. OR, dump stir fry into your noodle pot, whichever is bigger, you need room to mix everything. Stir in yakisoba sauce and toss to coat evenly. Serve warm. If you like it spicey and can find some you can garnish with pickled ginger, but we usually skip this step, even in the restaurants. 

Enjoy!