Classic Char Siu-Style Pulled Pork Yakisoba
This fusion creation blends the honey-glazed essence of Cantonese-style barbecue with the springy texture of stir-fried Japanese noodles. Succulent strands of slow-cooked meat mingle with crisp vegetables and a deep umami glaze, delivering a complex harmony of tastes that bridges distinct culinary traditions.
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Ingredients
Char Siu Stir-Fry Sauce:
Instructions
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Cook the soba noodles according to the package instructions, cooking them for about 1 minute less than the recommended time. They should be al dente (slightly firm).
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Drain the noodles immediately and thoroughly rinse them with cold water to stop the cooking and remove excess starch.
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Toss the rinsed, well-drained noodles with 1 teaspoon of neutral oil to prevent sticking. Set aside.
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In a small bowl, whisk together all the Char Siu stir-fry sauce ingredients until the sugar is dissolved.
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Heat a wok or large skillet over high heat. Add the remaining 1 tablespoon of oil.
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Add the minced garlic and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
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Add the pulled pork to the wok and cook for 1-2 minutes until it starts to caramelize slightly.
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Add the julienned carrots, the white stems of the baby Bok choy, the snow peas, mushrooms and the sliced water chestnuts to the wok.
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Stir-fry constantly for 2-3 minutes. The vegetables should be bright and slightly tender-crisp.
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Pour the prepared char Siu stir-fry sauce over the pork and vegetables. Toss quickly to coat everything, cooking for about 30 seconds until the sauce starts to bubble and thicken into a glaze.
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Add the drained Chuka soba noodles and the green leaves of the baby Bok choy to the wok. Using tongs, toss and fold the noodles into the mixture until they are completely coated in the sticky, glossy sauce.
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Cook for 1-2 minutes until the noodles are heated through.
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Remove the wok from the heat. Stir in the remaining green parts of the sliced scallions.
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Serving
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Serve immediately in bowls, garnished with a sprinkle of toasted sesame seeds if desired.
