Yakisoba with Malony Glass Noodles
User Reviews
4.8
42 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
399 kcal
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Course
Main Course
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Cuisine
Japanese
Yakisoba with Malony Glass Noodles
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Tossed with pork and cabbage, this Yakisoba with Malony Glass Noodles is an easy stir-fried noodle dish that’s also gluten-free! Homemade yakisoba sauce makes it all special.
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Ingredients
- 6 oz green cabbage (roughly 4 leaves)
- 3.5 oz Malony (glass noodles) (1 package; other types of glass noodles may stick/clump, so I highly recommend using Malony)
- 1 Tbsp neutral oil
- 4 oz thinly sliced pork loin
- Diamond Crystal kosher salt
- freshly ground black pepper
- 4 oz bean sprouts (handful)
For the Homemade Yakisoba Sauce
- 4 Tbsp Worcestershire sauce (I used Lea & Perrins made for the US market that is gluten-free; the UK version is NOT gluten-free)
- 2 Tbsp ketchup
- 1 Tbsp oyster sauce (use GF oyster sauce for gluten-free)
- 1 Tbsp soy sauce (use GF soy sauce for gluten-free)
- 1 Tbsp sake
For the Garnish (optional)
- aonori (dried green laver seaweed)
- pickled red ginger (beni shoga or kizami beni shoga) (you can make homemade Beni Shoga)
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Instructions
- Bring a big pot of water to a boil over medium-high heat. In a bowl, mix all the ingredients for the homemade yakisoba sauce: 4 Tbsp Worcestershire sauce, 2 Tbsp ketchup, 1 Tbsp oyster sauce, 1 Tbsp soy sauce, and 1 Tbsp sake. Set aside.
- Remove the tough core of 6 oz green cabbage and chop into bite-size pieces.
- When the water is boiling, cook 3.5 oz Malony (glass noodles) for 6 minutes, stirring occasionally. Once it‘s done, drain completely.
- When you start boiling the noodles, heat 1 Tbsp neutral oil in a nonstick frying pan over medium heat. When the pan is hot, add 4 oz thinly sliced pork loin.
- Season the pork with Diamond Crystal kosher salt and freshly ground black pepper. Cook, stirring occasionally, until no longer pink.
- Add the cabbage and stir-fry for 2 minutes.
- Then, add 4 oz bean sprouts and cook for 2 minutes or until the cabbage is tender.
- Add the cooked Malony to the pan and stir-fry for 2 minutes. Combine well with the rest of the ingredients (a pair of tongs is helpful to toss all the ingredients together).
- Pour the homemade yakisoba sauce into the pan and toss it all together.
To Serve
- Transfer the Yakisoba with Malony Glass Noodles to individual plates. Top it with aonori (dried green laver seaweed) and pickled red ginger (beni shoga or kizami beni shoga). Serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days and in the freezer for 2 weeks. You may want to re-season the noodles to loose up when you're reheating.
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
61g
(20%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
1008mg
(42%)
Potassium
715mg
(20%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
178IU
(4%)
Vitamin C
43mg
(48%)
Calcium
90mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 1008mg | 42% |
| Potassium | 715mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 43mg | 48% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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