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Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce
Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce

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We hope you got insight from reading it, now let’s go back to bean sprout and ground pork yakisoba in thickened salt-based sauce recipe. You can cook bean sprout and ground pork yakisoba in thickened salt-based sauce using 10 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce:
  1. Take 1 bag Bean sprouts
  2. Get 150 grams Ground pork
  3. You need 5 to 7 grams Tree ear or wood ear mushrooms (kikurage)
  4. Provide 1 large piece Ginger
  5. You need 2 packs Yakisoba noodles
  6. Take 400 ml ★ Water
  7. Prepare 1 tbsp ★ Chinese soup stock
  8. You need 1/4 tsp ★ Salt
  9. You need 1 tbsp Katakuriko
  10. Use 1 dash Sesame oil
Steps to make Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce:
  1. Rehydrate the mushrooms in water, and cut off any tough parts. Finely julienne the ginger. Take the roots and growing tips off the bean sprouts and wash carefully.
  2. Heat oil in a pan and stir fry the ginger and ground pork. Add the mushrooms, and season lightly with salt and pepper.
  3. Add the ★ ingredients and bring to a boil.
  4. Add the noodles and untangle. Add the bean sprouts.
  5. When the noodles and bean sprouts are cooked, add the katakuriko dissolved in water to thicken the sauce. Drizzle sesame oil to finish, and add plenty of white pepper.

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