Yakisoba stir-fried noodles with pork and cabbage

• 450 g yakisoba noodles
• 300 g pork lointhinly sliced against the grain into bite-sized strips
• 250 g green cabbagecored and cut into 2cm ribbons
• 2 medium carrotspeeled and cut into thin matchsticks
• 4 scallionsthinly sliced, whites and greens separated
• 3 garlic clovesminced
• 80 ml store-bought yakisoba sauce
• 2 tbs avocado oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbs toasted sesame oil
• 2 tbs pickled red gingerfor topping

1. 1

   If using refrigerated yakisoba noodles, gently separate them with your hands and set aside. If they're stuck together, briefly microwave for 30 seconds to loosen them — they should pull apart easily without breaking.

2. 2

   Heat 1 tbs avocado oil in the skillet over high heat until the oil shimmers and just barely begins to smoke. Add the pork strips in a single layer, season with kosher salt and black pepper, and cook without stirring for 2 minutes until the edges turn golden brown and caramelized. Flip and cook 1 minute more until just cooked through. Transfer the pork to a plate.

   Tip: Don't crowd the pan — work in batches if needed so the pork sears instead of steaming.

3. 3

   Return the skillet to high heat and add the remaining 1 tbs avocado oil. Toss in the cabbage ribbons and carrot matchsticks. Stir-fry for 2-3 minutes, tossing frequently, until the cabbage is wilted but still has a slight crunch and the carrots are just tender. Add the garlic and scallion whites, stir for 30 seconds until fragrant.

4. 4

   Add the yakisoba noodles to the skillet and pour the yakisoba sauce over everything. Toss with tongs for 1-2 minutes, lifting and turning the noodles so the sauce coats every strand and the noodles soften and become glossy. Return the pork and any resting juices to the skillet, toss to combine, and cook for 30 seconds until everything is heated through.

   Tip: Use tongs like you're tossing pasta — lift high and let the noodles fall back into the pan to separate and coat evenly.

5. 5

   Remove from heat and drizzle the toasted sesame oil over the noodles, giving one final toss. Divide among plates and top with scallion greens and pickled red ginger.

   Tip: Keeps in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water to re-loosen the noodles.

• skillet (30cm (12-inch))
• cutting board
• tongs

Per serving

Nutritional values are estimates only.