Negi-Shio (Scallion & Salt) Pork Yakisoba
ID: fef24372...
An exquisite salt-based stir-fried noodle dish that requires no sauce. The savory flavor of pork belly and the crunchy texture of long green onions are highlighted; by steaming the noodles first and then pan-searing them, you get a perfect chewy and aromatic texture.
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🍳 Cooking Flow
Thinly slice the long green onion diagonally, cut the pork belly into bite-sized pieces, and season them. → Stir-fry the pork and long green onion in a frying pan, then remove them. → In the same pan, add sake to the Chinese noodles, cover, and steam for 1 minute, then loosen and sear until browned. → Return the ingredients to the pan and season with sugar, chicken bouillon powder, garlic, and salt. → Finish by adding soy sauce and black pepper, and stir-fry briefly to combine.
Cooking Steps
Brief Cooking Order
Thinly slice the long green onion diagonally, cut the pork belly into bite-sized pieces, and season them. → Stir-fry the pork and long green onion in a frying pan, then remove them. → In the same pan, add sake to the Chinese noodles, cover, and steam for 1 minute, then loosen and sear until browned. → Return the ingredients to the pan and season with sugar, chicken bouillon powder, garlic, and salt. → Finish by adding soy sauce and black pepper, and stir-fry briefly to combine.
Introduction
An exquisite salt-based stir-fried noodle dish that requires no sauce. The savory flavor of pork belly and the crunchy texture of long green onions are highlighted; by steaming the noodles first and then pan-searing them, you get a perfect chewy and aromatic texture.
Step 1
Thinly slice the long green onion diagonally. Use a bit of the green part as well for better color.
Step 2
Cut the pork belly into bite-sized pieces and sprinkle with salt and pepper (not listed in ingredients) to season.
Step 3
Heat 1 tsp of sesame oil in a frying pan over medium heat, add the pork belly, and stir-fry until browned.
Step 4
Once the pork is cooked through, add the sliced long green onion, stir-fry briefly for about 30 seconds, and remove from the pan to a plate or tray.
Step 5
Add the remaining 1 tsp of sesame oil to the same pan, place the Chinese noodles in, and drizzle with 1 tbsp of sake. Cover and steam over medium heat for 1 minute.
Ingredients List
Important Notes
By removing the ingredients (pork and onion) once, you prevent the meat from becoming tough and maintain the crunchy texture of the onion. 💡
Steaming the noodles with sake gives them a chewy texture, and searing them afterwards removes excess moisture for an aromatic, non-soggy finish. 🍳
If children are eating, omit the black pepper at the end to make it easier for them to eat. 👥
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