Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, bean sprout and ground pork yakisoba in thickened salt-based sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook bean sprout and ground pork yakisoba in thickened salt-based sauce using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce:

1. Prepare 1 bag Bean sprouts
2. Make ready 150 grams Ground pork
3. Take 5 to 7 grams Tree ear or wood ear mushrooms (kikurage)
4. Get 1 large piece Ginger
5. Prepare 2 packs Yakisoba noodles
6. Get 400 ml ★ Water
7. Get 1 tbsp ★ Chinese soup stock
8. Prepare 1/4 tsp ★ Salt
9. Prepare 1 tbsp Katakuriko
10. Take 1 dash Sesame oil

Instructions 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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