Japanese · Dinner
Sweet Soy Fried Noodles
Pork stir-fried noodles in a sweet soy glaze, built with extra pork and a soft egg folded through for a high-protein finish. Egg noodles are tossed with cabbage, carrot, and scallion over high heat, then coated in a sweet soy, oyster and sesame sauce for a glossy savoury-sweet result.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
702Calories
58.3gProtein
33.8gFat
41.6gCarbs
9.4gSugar
5.2gFiber
1580mgSodium
572mgChol
9.1gSat Fat
950mgPotassium
110mgCalcium
4.8mgIron
1.9mcgVitamin B12
22mgVitamin C
Goes well with
Japanese Happoshu or Light Lager
local
Yuzu or Lemon Ramune
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the pork loin thin, shred the cabbage, julienne the carrot, slice the scallions, and mince the garlic. Whisk the soy sauce, oyster sauce, brown sugar, and white pepper together in a small bowl.
2
Saute
Heat the vegetable oil in a wok over high heat. Stir-fry the pork strips for 3 minutes until browned on the edges and no longer pink in the centre.
3
Saute
Push the pork to one side, crack the eggs into the cleared space, and scramble for 1 minute over medium-high heat until just set. Mix through the pork, then add the cabbage, carrot, and garlic and stir-fry over high heat for 2 minutes until the cabbage wilts but still has a slight crunch.
4
Toss
Add the cooked egg noodles and sauce to the wok; toss over high heat for 2 minutes until every strand is coated and glossy and the sauce clings rather than pools.
5
Plate
Transfer the noodles to a plate and scatter the sliced scallions over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin
- 7 oz200g, cooked weight egg noodles
- 44 large eggs
- 5 oz140g cabbage
- 11 medium carrot, julienned (35g)
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp oyster sauce
- 4 tsp4 tsp brown sugar
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
