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270g Hakubaku soba noodles
300g Pork (minced)
1 medium Brown onion (cut into fine wedges)
1 clove Garlic (crushed)
500g Bok choy (finely shredded)
1 Red capsicum (finely sliced)
1tbsp Sesame oil
2tbsp Olive oil
1tsp Fresh ginger (grated)
2tbsp Red pickled ginger
1/2 sheet Nori (finely shredded) for garnish
60ml of each, Mirin & Japanese soy sauce
Recipe By: Hakubaku
Serves 4 adultsIntroduction
STEP ONE:SOBA NOODLES
Cook noodles in boiling water until just tender.
Drain, then refresh under cold running water.
Drain well, then set aside.
Heat sesame oil and half the olive oil, in a wok, over medium heat.
Add the pork and stir-fry until lightly browned.
Place pork in a bowl, covering to keep warm.
STEP THREE:SWEET SOY SAUCE
In a small saucepan, place the mirin, soy sauce, sugar and sake.
Heat, stirring until sugar has dissolved.
Remove from heat and set aside.
Add the remaining olive oil to the wok.
Add the onion, garlic and fresh ginger.
Cook, stirring until onion is soft.
Add bok choy and capsicum, cooking until tender.
Add pickled ginger, pork, soba noodles and sweet soy sauce (gently tossing to combine).
Cook until heated through.
Divide stir-fry between 4 deep serving bowls.
Garnish with a sprinkling of finely shredded nori