The crispy noodles and tender pork in Kata Yaki Soba as delicious as they are filling.

Food Advertisements by

Serves 4

Ingredients:

• 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

Preparation:

1. First tenderise the pork by wrapping it in cling-film and bashing it with a rolling pin.
2. Then cut it into one-inch wide strips.
3. Make the tonkatsu sauce. Put all the sauce ingredients into a pan and bring to the boil over a medium heat stirring occasionally.
4. Reduce to a simmer for 20 minutes, skimming off any scum that may form.
5. Mix the chicken stock powder with the oyster sauce and the tonkatsu sauce.
6. Keep this sauce ready for later.
7. 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.
8. In a separate pan heat the remaining oil to a temperature of approximately 30 degrees Fahrenheit.
9. Add the noodles, deep-frying in portion-sized batches, until they are crispy.
10. Put each portion in a flat bowl, top with the hot pork and vegetable stir-fry mixture, and then pour over the sauce.
11. Serve sprinkled with the shredded nori and garnished with pickled ginger.