Recipes

Hoisin Almond Butter Yakisoba Noodles with Pork or Tofu

This Asian fusion blend of ingredients will please even the pickiest of palates. You control the spice factor by how much sambal you use. This dish is just as good cold the next day, so don't worry about "cheftovers" - they will be gone before...
By Chef Laura Briscoe
yakisoba noodles

This recipe may see overwhelming if you don't have many of the ingredients listed, but don't despair - once you familiarize yourself with them, you will start using them in a variety of dishes and love all the flavor combinations you can create!

Hoisin Almond Butter Yakisoba Noodles with Pork or Tofu

By Chef Laura Briscoe
Prep time:25 minutes
Cook Time:15 minutes
Servings:8 servings

Ingredients

  • 4oz Soy Sauce
  • 2 tsp Sesame Oil
  • 2oz Rice Wine Vinegar
  • 1 Tbsp Shaoxing Wine
  • 4 tsp Sambal Oelek (Garlic Chili Paste)
  • 2 tsp Ginger, grated
  • 1 lb ground Pork OR Extra Firm Tofu, drained and crumbled
  • Neutral Oil (sunflower, vegetable) as needed
  • 6oz Yakisoba Noodles, cooked according to package instructions
  • 1/2 cup Hoisin Sauce
  • 1/4 cup Almond Butter (or Peanut Butter if preferred)
  • 3 Tbsp Sambal Oelek
  • 1/2 of a small head of Napa Cabbage, thinly sliced/shredded
  • 1/4 cup Cornstarch
  • 6oz Water
  • 1-2 large Mexican Green Onion, chopped
  • 4 Tbsp Over the Top, Southeast Asian

Instructions

  • Make Marinade: In a medium mixing bowl, combine the soy sauce, sesame oil, vinegar, wine, 4 tsp sambal and ginger. Add the pork or crumbled tofu and set aside.
  • In a separate bowl, combine the hoisin sauce, nut butter and 3 Tbsp sambal. Set aside.
  • In a third bowl or measuring cup, dissolve the cornstarch in the water. whisk well and set aside, keeping the whisk handy. This is a slurry.
  • Heat a large wok or sauté pan over high heat. Add the oil. When hot, add the pork or tofu with the marinade and cook until nearly cooked through.
  • While the pork or tofu is cooking, combine the Over the Top Southeast Asian with the chopped green onion and set aside to finish the dish.
  • Add the noodles to the wok or pan and stir to combine, then add the cabbage.
  • Toss with the nut butter sauce. Once coated, while bubbling, add the slurry to thicken the sauce.
  • Plate the noodles in a large serving bowl or individual dishes. Top with the green onion Over the Top blend and serve. Great cold, too!

Referenced products

The Southeast Asian Savory Topper
Over the Top

The Southeast Asian Savory Topper

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