Pork Tenderloin Yakisoba Pork Tenderloin Yakisoba

Author: Canadian Living

Tonkatsu Sauce, a Japanese sauce most often eaten with pork cutlets (tonkatsu), is available in the Asian section of some grocery stores and most Asian markets. It is also easy to make.

  • Portion size 3 servings
  • Credits : Canadian Living Magazine: May 2005



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.

Nutritional facts <b>Per each of 3 servings:</b> about

  • Sodium 465 mg
  • Protein 27 g
  • Calories 564.0
  • Total fat 26 g
  • Cholesterol 45 mg
  • Saturated fat 7 g
  • Total carbohydrate 56 g


  • Iron 23.0
  • Folate 20.0
  • Calcium 6.0
  • Vitamin A 67.0
  • Vitamin C 53.0
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Pork Tenderloin Yakisoba