Yakisoba Noodles
4 servings
15 minutes
"Toshikoshi-soba" translates as "soba of the outgoing year", these noodles used to be prepared to quickly feed the family after a pre-New Year's visit to the temple. Since then, buckwheat noodles with broth have become the main holiday treat of the Japanese and the last dish to be eaten before midnight: they believe that this way they will smoothly cross the border of the year, all difficulties will remain in the past, and in the future, things will go much better. The noodles must be thick and long: the longer they are, the longer the life of the participants in the feast will be . Therefore, on the eve of the holiday, they specially order hand-pulled super-long soba - up to two meters or more. But that's not all: to gain longevity, you need to suck in the noodles whole, and not eat them in pieces.
1
Heat half of the vegetable oil in a wok and fry the pork in it.
- Vegetable oil: 1 tablespoon
- Pork tenderloin: 300 g
2
Boil the noodles for 3 minutes in boiling water, then drain the water.
- Soba noodles: 400 g
3
Mix the pork and noodles with the other ingredients.
- Pork tenderloin: 300 g
- Soba noodles: 400 g
- Napa cabbage (pak choi type): 200 g
- Cooked peeled prawns: 200 g
- Spring onion: 200 g
- Red sweet pepper: 1 piece
- Light soy sauce: 3 tablespoons
- Sugar: 1 tablespoon
- Chicken egg: 1 piece
- Pickled ginger (gari): to taste
4
Fry this mixture in the remaining smoking oil in the wok.
- Vegetable oil: 1 tablespoon
5
Quickly mix to ensure all ingredients are cooked evenly. Serve garnished with finely chopped green onions.
- Spring onion: 200 g