Recipe of Ultimate Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce

Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce” recipe we have found so far. This is gonna really delicious.

Ingredients of Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce

1. You need 1 bag of Bean sprouts.
2. Take 150 grams of Ground pork.
3. Make ready 5 of to 7 grams Tree ear or wood ear mushrooms (kikurage).
4. Prepare 1 large of piece Ginger.
5. Take 2 of packs Yakisoba noodles.
6. Take 400 ml of ★ Water.
7. It’s 1 tbsp of ★ Chinese soup stock.
8. Make ready 1/4 tsp of ★ Salt.
9. Prepare 1 tbsp of Katakuriko.
10. It’s 1 dash of Sesame oil.

Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce instructions

1. Rehydrate the mushrooms in water, and cut off any tough parts. Finely julienne the ginger. Take the roots and growing tips off the bean sprouts and wash carefully..
2. Heat oil in a pan and stir fry the ginger and ground pork. Add the mushrooms, and season lightly with salt and pepper..
3. Add the ★ ingredients and bring to a boil..
4. Add the noodles and untangle. Add the bean sprouts..
5. When the noodles and bean sprouts are cooked, add the katakuriko dissolved in water to thicken the sauce. Drizzle sesame oil to finish, and add plenty of white pepper..