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2 Serves
62 Mins
20 g
70 g
20 g
Thinly slice the pork belly and chop the cabbage, onion, and carrots into bite-sized pieces using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Cabbage
Carrots
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin E
1 mg / 15 mgVitamin K
99 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
171 µg / 400 µgCalcium
139 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
774 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
17 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Heat the vegetable oil in a large wok or non-stick skillet over medium-high heat.
Add the pork belly to the wok and sear until browned, then add the onion, carrots, and cabbage, stir-frying until tender-crisp.
Add the Yakisoba noodles to the pan and pour over the Yakisoba sauce, tossing everything together with tongs until the noodles are evenly coated and heated through.
Season the dish with salt and black pepper to taste, then serve immediately while hot.
Pork Belly
Onion
Vegetable Oil
Yakisoba Noodles
Yakisoba Sauce
Salt
Black Pepper
Vitamin A
585 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
99 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
171 µg / 400 µgCalcium
139 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
774 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
17 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
5
g32
g15
g
Japanese
SpanishZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g