Pork Tenderloin Yakisoba

Tonkatsu Sauce

Cut pork lengthwise into three strips; cut crosswise into thin slices. In bowl, toss pork with sesame oil; set aside.

Cut carrot in half lengthwise; thinly slice. Thinly slice green pepper; set aside.

In wok or large skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry pork mixture until browned, about 1 minute. Add cabbage, carrot and green pepper; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate; set aside.

To pan, add 1 cup (250 mL) water and remaining vegetable oil; bring to boil. Discarding spice packets in packages, add noodles. Cover and steam until soft and loose, about 3 minutes; break apart with spoon. Add reserved pork mixture, bean sprouts, tonkatsu sauce and ginger; toss together until hot and well combined. Scrape onto serving platter; sprinkle with nori.

Additional information :

Tips:
Nori is blackish green dried laver seaweed that you see wrapped around sushi rolls. It is toasted (and often flavoured) and sold shredded or in large sheets or small strips in Asian grocery stores and some supermarkets. If you buy sheets or strips of nori, you can easily shred them with a knife or kitchen scissors.

Ramen noodles come in one-serving packets in the soup aisle of the grocery store. They are sold as a hard, dry cake of curly noodles with a pouch of soup mix inside the package. You may also be able to find dried yakisoba noodles in a similar package. They are sometimes labelled "chow mein" noodles or "Japanese-style noodles" and come with a seasoning packet for making stir-fried noodles.

Source : Canadian Living Magazine: May 2005