Yaki soba – Japanese fried noodles
Ingredients
Pork Tenderloin
- 150 – 200 g pork tenderloin
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce + extra for drizzling
Other Ingredients
- 125 g egg noodles
- Coconut oil
- 1 long red bell pepper
- 1 red onion
- Small can of mung bean sprouts
- 1 egg
- Bunch of spring onions
- 3 tablespoons toasted sesame seeds
- Pickled ginger (young, pink)
Preparation
Trim any membranes from the pork tenderloin and slice into thin strips. Season with salt, pepper, and fresh ginger, then mix with soy sauce. Optionally, marinate overnight if time allows.
Cook the egg noodles in lightly salted water according to the package instructions, then drain.
Cut the bell pepper into pieces, slice the onion into half-rings, and drain the bean sprouts.
Heat a wok with 2 tablespoons of coconut oil. Add the vegetables (bell pepper, onion, and bean sprouts) and stir-fry for about 2 minutes, stirring occasionally with a spatula.
Push the vegetables to the side of the wok, add the pork and an additional tablespoon of oil. Sear over high heat for about 3 – 4 minutes, stirring the meat with the vegetables towards the end.
In the empty space in the wok, crack the egg and cook like an omelet. Add the cooked noodles and stir-fry everything together for about 2 minutes, occasionally stirring with the spatula. Add chopped spring onions and drizzle with additional soy sauce while cooking.
Sprinkle with sesame seeds and serve with pickled pink ginger on the side.
