Pork and Asparagus Salt-flavored Yakisoba Fried Noodles
Photographed by HIDETOSHI HARA
Rice & Noodles
Ingredients (Serves 2)
- 80 g fresh ham (thinly sliced)
- 4 green asparagus
- 1 bag enoki mushrooms
- 1/2 red paprika
- 1 serving pre-steamed Chinese noodles
- 1/2 tsp granulated chicken stock (Chinese)
- 50 ml hot water
- A pinch of salt
- A pinch of pepper
- 2 tsp sake
- 1 tbsp vegetable oil
- A pinch of black pepper (coarse ground)
Cut the pork into thin strips. Lightly season with salt, pepper and sake. Cut the asparagus into 4-5 cm lengths. Cut off the roots of the enoki and separate into clusters. Remove the stem and seeds of the paprika.
Heat the vegetable oil in a frying pan and stir-fry the pork over medium heat. When the pork is white, add the asparagus, enoki and paprika.
When all the vegetables are coated with oil, separate the noodles and add to the mixture while continuing to stir-fry. Add [A], and stir-fry until the liquid has evaporated. Season with salt and pepper and sprinkle with black pepper.