Yaki Chow Funn
“This recipe is a delicious twist on yakisoba that’s super quick and easy to make. I grew up eating this and it satisfies my food and nostalgia cravings every time.” - Chef Junko "Tia" Faumuina, Chef de Cuisine
Ingredients
- 8 ounces Pork belly (any cut of pork works fine)
- 1 bag Stir fry mixed vegetables
- 1 teaspoon Salt, divided
- 1/2 teaspoon Cracked black pepper
- 13 ounces Chow funn noddles (pre-cooked)
- 1/2 cup Japanese Bulldog Sauce
- 6 tablespoons Neutral oil, divided
- 1 pinch Nori (cut into 1-inch strips using scissors)
Instructions
- Cut pork belly into 1.5 inch long to .25-inch-thick strips.
- Take Chow Funn noodles and break apart under running water; fully drain, toss in 1 tablespoon of oil, and set aside.
- Use a large sauté pan or a wok and add 2 tablespoons of oil and set on high.
- Once the oil is hot, add in the pork strips and cook till half cooked; then add the vegetables and salt and pepper and continue cooking till vegetables have lost half of their size and remove from pan and set aside.
- To the same pan, add the remaining oil and add in the noodles and sauté for 30 second son high. Then add in half of the sauce in increments while stirring noodles to ensure all of the noodles are evenly coated.
- Add the meat and veggies back into the pan with the remainder of the sauce and continue to stir/cook until all ingredients are thoroughly mixed; about 2-3 minutes.
- Plate immediately, add nori strips on top of the noodles and enjoy.
- To enhance this dish, add Beni Shoga (Red ginger) on the side (optional).
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