By cooking.nytimes.com

Yakisoba With Pork and Cabbage

Ingredients

4 servings

salt

6 ouncesdried Chinese egg noodles

or 10 to 12 ounces fresh

1 tablespoonsesame oil

3 tablespoonspeanut oil

2 tablespoonsminced ginger

2pork chops

thinly sliced

1 headnapa cabbage

or savoy, shredded

2carrots

shredded

2 tablespoonsketchup

¼ cupsoy sauce

¼ cupworcestershire sauce

2 tablespoonsmirin

or a bit of sugar

Tabasco sauce

or to taste

1 bunchscallions

chopped, white parts only

Instructions