Japanese Beef & Cabbage Yakisoba Noodles
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Japanese Beef & Cabbage Yakisoba Noodles

Japanese Beef & Cabbage Yakisoba Noodles

with Pickled Ginger

For Asian Heritage Month, we’re bringing the popular Japanese street food yakisoba right to your kitchen. You’ll toss tender, springy ramen noodles with stir-fried ground pork, scallions, and cabbage in a savory mix of soy sauce, Worcestershire sauce, and savory-sweet katsu sauce, then top with homemade pickled ginger for a bright, zippy punch.

Tags:
Quick
New
Allergens:
Wheat
Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 thumb

Ginger

10 ounce

Sun Noodle Fresh Noodles

(Contains Wheat)

5 teaspoon

Rice Wine Vinegar

10 ounce

Ground Beef

4 ounce

Coleslaw Mix

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

4 tablespoon

Katsu Sauce

(Contains Soy, Wheat)

1 tablespoon

Worcestershire Sauce

1 unit

Mushroom Stock Concentrate

Not included in your delivery

Salt

Pepper

¾ teaspoon

Sugar

1 tablespoon

Cooking Oil

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Nutrition Values

/ per serving
Calories960 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate101 g
Sugar17 g
Dietary Fiber5 g
Protein41 g
Cholesterol105 mg
Sodium2750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Small Bowl
Plastic Wrap
Strainer
Large Pan

Instructions

Prep
1

• Bring a medium pot of water to a boil. Wash and dry produce. • Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise into ¼-inch-thick matchsticks. Trim and cut scallion whites into 1-inch batons; thinly slice scallion greens.

Pickle Ginger
2

• Place ginger, vinegar, ¼ tsp sugar, and ¼ tsp salt in a small microwave-safe bowl (use ½ tsp sugar and ½ tsp salt for 4 servings); cover tightly with plastic wrap. • Microwave until ginger is tender, 30-60 seconds; uncover and refrigerate until ready to serve.

Cook Noodles
3

• Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to pot. Cook, stirring occasionally, until just tender, 2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.

Cook Pork & Veggies
4

• Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites; season with pepper. Cook, breaking up meat into pieces, until browned, 3 minutes. • Add another drizzle of oil to pan; stir in coleslaw mix and drained noodles. (For 4 servings, if your pan isn’t large enough, carefully transfer everything to empty pot used for noodles.) Cook, stirring occasionally, until veggies are tender and pork is cooked through, 3-4 minutes.

Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp or beef for pork (no need to break into pieces!).

Finish Noodles
5

• Remove pan from heat. Stir in soy sauce, katsu sauce, stock concentrate, half the Worcestershire sauce, and ½ tsp sugar (all the Worcestershire sauce and 1 tsp sugar for 4 servings). Toss until thoroughly combined.

Serve
6

• Divide noodles between shallow bowls; top with scallion greens and as much pickled ginger as you like. Serve.

Ground Beef is fully cooked when internal temperature reaches 160°.