Sorry, you need to enable JavaScript to visit this website.

Garlic-Butter Yakisoba

  • 20 min
  • Easy
  • 10
  • Oyster sauce, 4 tbsp. -- 2 oz
  • Maggi Seasoning, 4 tbsp. -- 1.5 fl.oz
  • Soy sauce, 4 tsp. -- 0.75 fl.oz
  • Granulated sugar, 4 tbsp. -- 1.5 oz
  • Butter, unsalted, 4 tbsp. -- 2 oz
  • Pork, ground, 2 cups -- 8 oz
  • Butter, unsalted, 4 tbsp. -- 2 oz
  • Garlic, coarsely chopped, 4 tbsp. -- 1 oz
  • Ginger root, raw, minced, 4 tsp. -- 0.5 oz
  • Yakisoba Noodles, cooked -- 2 lb
  • Butter, unsalted, 4 tbsp. -- 2 oz
  • Long green onion, chopped, 1 cup -- 2 oz
  • Cheese, parmesan, grated, 1/2 cup -- 2 oz
Preparation
1
Whisk together the oyster sauce, Maggi Seasoning, soy sauce and sugar. Set aside.
2
Heat large sauté pan or wok. Add 2 oz. of butter and ground pork. Stir fry until cooked through, some fat renders, and the meat is beginning to brown.
3
Add 2 more ounces of butter, garlic, ginger, and black pepper and cook, stirring often, until the garlic begins to brown.
4
Dunk noodles in boiling water to re-therm. Add to pan with pre-mixed sauce and stir-fry until noodles are coated evenly with sauce.
5
Turn off heat. Stir in last 2 oz. of butter, green onions, and Parmesan cheese. Taste and adjust seasoning with Maggi Seasoning and sugar.
Components