Rinse your pork and pat dry.
Trim any fat and cut into 1" cubes.
Put a few dashes of Soy Sauce in a Ziplock bag and marinate your pork loins for 20 minutes in fridge.
In the meantime, chop your vegetables.
Prepare your canned vegetables in liquid.
Place Wok Or Stir Fry Oil in pan and add your garlic and pork chunks on high for 2 minutes but be careful not to burn your garlic.
Add fresh cracked black pepper to taste.
Add stock if needed.
Seal tightly with lid.
Put a slight sear on your pork.
Mix your Chinese 5 Spice, sugar and Soy Sauce in a bowl. Pour in pan.
With the heat on high - add your most dense vegetables to your pan. Mix well.
Add a dash of pork stock to pan. Seal with a tight fitting lid and steam. Pan fry for 2 minutes. Stir occasionally.
Begin your noodle boil. Add salt and a dash of oil to water.
Add your softer vegetables like cabbage and green onions.
Seal your pan again with your tight fitting lid. Pan fry 1 minute longer. Stir occasionally.
Boil your noodles as per manufactures directions. Usually 2 minutes for soft Sobe Noodles.
Drain noodles. Quickly toss with a bit of Sesame Oil for its flavor and, as so your noodles don't stick.
Add noodles to your pan. Mix everything up well with chopsticks or 2 forks to lift and seperate noodles. Add additional broth if needed.
Seal pan again with your tight fitting lid for 1 minute.
Taste test your noodles and add more soy sauce if needed.
Place noodle mixture in a large communal bowl.
Add fresh chilled Cilantro and lightly mix.
Serve with additional Soy Sauce, fresh Cilantro, lime wedges and chilled pickled ginger.
Lightly garnish dish with toasted Sesame Seeds and Red Pepper Flakes.
Enjoy!
Pork Yakisoba topped with chilled pickled ginger and Garlic Chile Siracha Sauce mixed in.
