Tossed with pork and cabbage, this Yakisoba with Malony Glass Noodles is an easy stir-fried noodle that’s gluten-free! Homemade yakisoba sauce makes it all special. Tossed with pork and cabbage, this Yakisoba with Malony Glass Noodles is an easy stir-fried noodle that’s gluten-free! Homemade yakisoba sauce makes it all special.
Course: Main Course
Keyword: glass noodle, stir fried noodle
Author: Namiko Chen
6ozcabbage(roughly 4 leaves)
3.5ozMalony (glass noodles)(1 package; the other types of glass noodles may stick/clump; highly recommend getting Malony)
Bring a big pot of water to a boil over medium-high heat. In a bowl, mix all the ingredients for homemade yakisoba sauce and set aside.
Remove the tough core of the cabbage leaves and chop into bite-size pieces.
When the water is boiling, cook Malony for 6 minutes, stirring occasionally. Once it's done, drain completely.
When you start cooking the noodles, heat the cooking oil in a non-stick frying pan over medium heat. When the pan is hot, add the pork.
Season the pork with salt and freshly ground black pepper. Cook, stirring occasionally, until no longer pink.
Add the cabbage and stir fry for 2 minutes.
Then add bean sprout and cook for 2 minutes or until cabbage is tender.
Add the cooked Malony in the pan and stir fry for 2 minutes. Combine well with the rest of the ingredients (A pair of tongs is helpful to toss all the ingredients together).
Pour the homemade yakisoba sauce and mix it all together.
Transfer Yakisoba to individual plates and top with Aonori and red pickled ginger. Serve immediately.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days and in the freezer for 2 weeks. You may want to re-season the noodles to loose up when you're reheating.