Yakisoba Noodles with Pan Seared Pork Tenderloin, Fresh Cabbage, Carrots, Shallots and Bean Sprouts

Recently, I had the fun privilege of cooking with my sister-in-law while she, my brother, neice and nephew were visiting from Japan.  Originally from Colombia, South America,  Paula, her Mother and Grandmother prepare the most delicious South American food I’ve ever had the pleasure of tasting (which I’ll blog soon!).  However, the dish Paula and I created this time was a divine little Yakisoba she learned while living in Japan. 

Cam (my handsome little brother) poured Paula and I some Plum Sake and we started cooking.  What we ended up with was a yummy dish of Yakisoba noodles tossed with fresh sautéed cabbage, carrots, shallots and bean sprouts.  Top with chopped fresh green onions, chopped Anori (seaweed) or fresh cilantro and you’ve got one heck of a meal! 

If you live here in the Pacific Northwest you’ll probably find Yakisoba noodles readily available in your local market.  My two Bennett gals prefer the refrigerated noodles that contain the seasoning packets (makes for a quick meal).  If you can’t find the refrigerated Yakisoba with the seasoning packet, check in the Asian section of your market for “Soba” noodles that are dry and can be cooked just like pasta.  I’ve listed a quick recipe for the sauce if Yakisoba sauce is not available.  It’ll still be tasty!  And better yet… try locating an Asian market in your corner of the world.  You’ll find all sorts of delectable foods, and like me, you’ll be hooked! 

Just a side note: Leave out the pork and this will also make a fabulous vegetarian or vegan meal.  Extra veggies fresh from your garden?  Throw them in the Yakisoba, it’ll be yummy!

Thanks Paula and Cameron for a fabulous visit!  (And for all the great food too!) Food is fun, brings families together, and creates some of our happiest memories.  Keep dinner simple… Enjoy the flavors of life!

Happy Cooking!

Serves 4-6


1lb Pork Tenderloin, thinly sliced

1 lb Yakisoba noodles (refrigerated) or Soba noodles (dry)

1/2 cup chopped shallots (or 1 cup chopped yellow onions)

1 small head cabbage (I like chinese cabbage or Napa cabbage)

1 – 1 1/2 cups carrots, Julienne, shredded, or sliced

1 cup fresh bean sprouts

Add ins: Chopped fresh broccoli, asparagus tips, fresh green beans, fresh corn, Japanese squash, butternut squash or zucchini

Garnish with fresh chopped green onions. pickled ginger or Anori (seaweed)

Yakisoba sauce or sauce packets, or Japanese Worcestershire

To make a sauce:

1/2 cup soy sauce

1/3 cup rice wine (Mirin)

2 tablespoons sugar

1 clove garlic, minced (optional)

Mix together until sugar is dissolved and set aside.


Over medium high heat add a little high heat oil to a large skillet or frying pan.  Add the pork and fry until it turns white.  Next, add the onion and carrot and fry until they soften slightly. Then add the cabbage and fry until soft.  Add the bean sprouts last.

Pull the noodles apart to keep them from staying in a clump, and stir them into the mixture. When everything is nicely mixed together, pour 2 or 3 tablespoons of water over it and stir-fry a little longer.

Add the seasoning sauce (powder or liquid) that comes with the package of noodles, or if there is no sauce, use Japanese Worcestershire sauce, or recipe sauce above.

Toss the noodles and veggies with the sauce and serve immediately.  Garnish with pickled ginger, chopped green onions, Anori or fresh chopped cilantro.  Enjoy!



  1. Another success! We loved this recipe. Of course, I had to tweak it based on what I had in my house, but it was still really good. Kid-approved!

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