Pork & Shrimp Yakisoba W/ Sauce

Nobody can resist these stir-fried noodles, and they’re packed with veggies to keep your diet on track!

2 sheets nori, toasted and crushed, or dry parsley
4 balls Chinese Egg Noodles, one 8 oz package
2 TBS canola oil, more as needed
5-6 oz boneless Pork Rib Eye or Country Rib, cut into small bites
1 cup sliced leeks, well washed and sliced thinly
1 small carrot, cut into matchsticks or thin slices on a bias
1.5 cups coarsely chopped cabbage
6 shiitake mushrooms, sliced
6 oz peeled and deveined raw shrimp, cut in half
4 eggs

Yakisoba Sauce: (America-gin version)
4 TBS Tonkatsu sauce
2 TBS Worcestershire sauce
2-3 TBS Hoisin sauce
1 tsp sugar, to taste

Toast sheets of nori in a warm oven, or in a pan on the stove, and crush finely like dry parsley – or use dry parsley. Drop noodles in a pot of boiling water and cook for 1 minute, remove from heat and stir as needed to separate and hydrate noodles, about 5 minutes, drain. Meanwhile chop meats and veggies.

Heat a large skillet, griddle or wok over medium heat, add a drizzle of oil and sauté pork until half done. Add and sauté lightly in order: leeks, carrots, cabbage and mushrooms. Remove and reserve.

Add a drizzle of oil to the pan and the drained noodles along with about a cup of water and stir-fry. Add back the sautéed meat and veggies and toss with two spatulas to blend well – the noodles can be cut a few times with the spatula to make tossing easier.

Add the Yakisoba sauce, and more water if needed (depends on the texture of the noodles and your personal taste) and toss to coat evenly. Crack four eggs and place on top, and sprinkle the shrimp around the dish – cover the pot and simmer over low heat for several minutes as the dish finishes. Serve sprinkled with crushed nori or parsley. Serves 4 – Chef Michaelangelo (mick) Rosacci
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