Japanese Beef & Cabbage Yakisoba Noodles
with Pickled Ginger
For Asian Heritage Month, we’re bringing the popular Japanese street food yakisoba right to your kitchen. You’ll toss tender, springy ramen noodles with stir-fried ground pork, scallions, and cabbage in a savory mix of soy sauce, Worcestershire sauce, and savory-sweet katsu sauce, then top with homemade pickled ginger for a bright, zippy punch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 thumb
Ginger
10 ounce
Sun Noodle Fresh Noodles
(Contains Wheat)
5 teaspoon
Rice Wine Vinegar
10 ounce
Ground Beef
4 ounce
Coleslaw Mix
1 ounce
Soy Sauce
(Contains Soy, Wheat)
4 tablespoon
Katsu Sauce
(Contains Soy, Wheat)
1 tablespoon
Worcestershire Sauce
1 unit
Mushroom Stock Concentrate
Not included in your delivery
Salt
Pepper
¾ teaspoon
Sugar
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of water to a boil. Wash and dry produce. • Trim and cut scallion whites into 1-inch batons; thinly slice scallion greens. Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise into ¼-inch-thick matchsticks.
• Place ginger, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and ¼ tsp salt (½ tsp for 4) in a small microwave-safe bowl; cover tightly with plastic wrap. • Microwave until ginger is tender, 30-60 seconds; uncover and refrigerate until ready to serve.
• Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to to pot. Cook, stirring occasionally, until just tender, 2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites; season with pepper. Cook, breaking up meat into pieces, until browned, 3 minutes. • Add another drizzle of oil to pan; stir in coleslaw mix and drained noodles. (For 4 servings, if your pan isn’t large enough, carefully transfer everything to empty pot used for noodles.) Cook, stirring occasionally, until veggies are tender and pork is cooked through, 3-4 minutes.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp or beef for pork (no need to break into pieces!).
• Remove pan from heat. Stir in soy sauce, katsu sauce, stock concentrate, half the Worcestershire sauce (all for 4 servings), and ½ tsp sugar (1 tsp for 4). Toss until thoroughly combined.
• Divide noodles between shallow bowls; top with scallion greens and as much pickled ginger as you like. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
