Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, bean sprout and ground pork yakisoba in thickened salt-based sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first 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. Get 1 bag Bean sprouts
2. Get 150 grams Ground pork
3. Prepare 5 to 7 grams Tree ear or wood ear mushrooms (kikurage)
4. Make ready 1 large piece Ginger
5. Get 2 packs Yakisoba noodles
6. Make ready 400 ml ★ Water
7. Prepare 1 tbsp ★ Chinese soup stock
8. Prepare 1/4 tsp ★ Salt
9. Make ready 1 tbsp Katakuriko
10. Prepare 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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