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