The crispy noodles and tender pork in Kata Yaki Soba as delicious as they are filling.
- ¼ lb pork shoulder
- 1 small Hakusai white cabbage, shredded
- ¼ lb beansprouts
- Shitake mushrooms, soaked
- 2 teaspoons chicken stock powder
- 4 nests Chinese egg noodles, cooked
- 1 tablespoon oyster sauce
- 6 tablespoons vegetable oil
- Salt and pepper
- Shredded nori
- Red pickled ginger
- 1 cup tomato ketchup
- ½ cup Worcester sauce
- ½ cup sake
- 2 tablespoons grated ginger
- 2 tablespoons crushed garlic
- ¼ cup sugar
- ¼ cup mirin
- First tenderise the pork by wrapping it in cling-film and bashing it with a rolling pin.
- Then cut it into one-inch wide strips.
- Make the tonkatsu sauce. Put all the sauce ingredients into a pan and bring to the boil over a medium heat stirring occasionally.
- Reduce to a simmer for 20 minutes, skimming off any scum that may form.
- Mix the chicken stock powder with the oyster sauce and the tonkatsu sauce.
- Keep this sauce ready for later.
- Heat one tablespoon of oil in a wok or heavy based frying pan and stir-fry the pork, add the cabbage and stir-fry for a few moments before adding the beansprouts and soaked shitake mushrooms. Season with salt and pepper.
- In a separate pan heat the remaining oil to a temperature of approximately 30 degrees Fahrenheit.
- Add the noodles, deep-frying in portion-sized batches, until they are crispy.
- Put each portion in a flat bowl, top with the hot pork and vegetable stir-fry mixture, and then pour over the sauce.
- Serve sprinkled with the shredded nori and garnished with pickled ginger.