Usuba
Wok noodles with pork and vegetables
A quick Asian noodle dish made with egg noodles, thinly sliced pork, and crispy vegetables. Cooked in a wok over high heat with constant stirring. Seasoned with soy and oyster sauce, ginger, and garlic. Served hot with sesame oil.
- Total
- 80 min
- Standard serving
- 364.1 g
Ingredients
Total 14- Egg noodles for wok
50 g≈ 1/2 cup - Pork
100 g - Red onion
80.4 g≈ 2.5 slice - Sweet pepper
25.5 g - White cabbage
33.33 g≈ 2/3 slice - Carrot
33 g≈ 1/3 pcs - Ginger root
0.33 tbsp - Garlic
2.01 g≈ 2/3 clove - Soy sauce
10.05 ml≈ 2 tsp - Chinese Five Spice Powder
1.073 g≈ 1/3 tsp - Oyster sauce
10.05 ml≈ 2 tsp - Vinegar
4.95 ml≈ 1 tsp - Vegetable oil
1.65 ml≈ 1/3 tsp - Sesame oil
10.05 ml≈ 2 tsp
Instructions
- 1
Step 1
Boil the egg noodles according to the instructions on the package. Drain in a colander and rinse with cold water.
- 2
Step 2
Prepare all ingredients. Cut carrots, cabbage, and peppers into thin strips. Cut onions into half rings. Finely mince ginger and garlic. Cut pork into thin slices.
Place the wok on high heat and pour in vegetable oil. Stir the ingredients constantly while cooking.
- 3
Step 3
Add ginger and garlic, fry for 1 minute. Add carrots and cook for 3–4 minutes. Add red onion, stir. Add cabbage, stir. Add pepper. Fry everything together for 5 minutes, stirring constantly.
- 4
Step 4
Transfer the vegetables to a plate. Place the pork slices on the wok and fry on both sides for 5 minutes.
- 5
Step 5
Return the vegetables to the wok. Add soy sauce, oyster sauce, vinegar and Five Spice powder. Mix thoroughly and stir-fry for 3–4 minutes.
- 6
Step 6
Add the boiled noodles and sesame oil. Gently stir and fry for 3–4 minutes until cooked through.
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