Pork Yakisoba

Step 1

Cut the pork tenderloin or chops against the grain into strips roughly the thickness of your index finger, about 2 inches long. (Cutting against the grain makes the pork tender when cooked.)

Step 2

Chop the napa cabbage crosswise into 1-inch-wide shreds, like chopping lettuce for a salad.

Step 3

In a small bowl, whisk together the soy sauce and honey until the honey dissolves.

Step 4

Place a large skillet or wok over medium-high heat and add 1 tablespoon of oil.

Step 5

When the oil shimmers and slides quickly when you tilt the pan, add the pork strips in a single layer.

Step 6

Let them sit without stirring for 2 minutes until the bottoms turn golden, then stir and cook 2 more minutes until no pink remains inside when you cut a thick piece.

Step 7

Transfer the pork to a clean plate.

Step 8

Add the remaining 1 tablespoon of oil to the skillet, then add the cabbage and stir constantly for 3 minutes until it softens and shrinks slightly.

Step 9

Cook the yakisoba noodles according to package directions in a separate pot, drain, and add to the skillet.

Step 10

Pour the soy-honey sauce over the noodles and cabbage, then return the pork to the skillet and toss everything together for 1 minute until evenly coated.

Step 11

Divide between two bowls and serve immediately.