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Pantry Meals: Yakisoba with Pantry Staples

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Prep Time 10 minutes
Cook Time 10 minutes
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

Sauce
  • Worcestershire sauce: 4 tbsp
  • Barbecue sauce: 2 tbsp
  • Dark soy sauce: 3 tbsp
  • Chicken bouillon powder: 1 tsp
  • Cumin powder: ½ tsp
Noodles
  • Pasta dry: about 7 oz
Toppings
  • Onion: about ½ cup sliced
  • Carrot: about ½ cup julienned
  • Cabbage: about 1 cup chopped
  • Pork sliced: about 7 oz
  • Salt: ½ tsp
  • Black pepper: ½ tsp
Cooking Oils
  • Cooking oil: 1 tbsp
  • Sesame oil: 1 tsp
For Alkaline Pasta Water
  • Water: about 2 quarts
  • Baking soda: 2 tsp

Method
 

  1. Mix Worcestershire sauce, barbecue sauce, dark soy sauce, chicken bouillon powder, and cumin powder. Set aside.
  2. Bring water to a boil, add baking soda, then cook the pasta about 1 minute longer than the package instructions. Drain very well.
  3. Slice the onion, julienne the carrot, and cut the cabbage into bite-size pieces.
  4. Heat oil in a pan, cook the pork until the color changes, add vegetables, season with salt and pepper, and stir-fry until slightly tender over medium heat.
  5. Add pasta and sauce, toss well, and stir-fry for 1-2 minutes.
  6. Drizzle in sesame oil and stir-fry another 1–2 minutes until glossy and combined.