Greek Pork Souvlaki Yakisoba

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 ½ lb or 680g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  3 tbsp or 45g

• Red wine vinegar

  2 tbsp or 30g

• Garlic

  Raw

  3 clove or 9g

• Oregano

  Spices, dried

  2 tbsp, leaves or 6g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Noodles, Yakisoba

  GreeNoodle

  4 package or 340g

• Canola oil

  3 tbsp or 42g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 medium or 122g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  1 tbsp or 9g

• Mushrooms

  Shiitake, raw

  200g

• Kale

  Raw

  1 cup, chopped or 67g

• Onions

  Young green, tops only

  1 cup chopped or 71g

• Oyster sauce

  Ready-to-serve

  3 tbsp or 54g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Worcestershire sauce

  2 tbsp or 34g

• Canola oil

  1 tbsp or 14g

• Ketchup

  3 tsp or 15g

• Brown sugar

  2 tsp packed or 9g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated. Place the pieces of pork in a bowl and pour that marinade over them. Toss to coat really well, cover and place in the refrigerator to marinate overnight.* Place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis. When ready to eat, preheat your outdoor grill to medium-high heat. Thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade. Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total. Serve immediately, preferably with tzatziki sauce.
2. Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well. Step 2 In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate. Step 3 Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well. Step 4 To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but ¼ cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper. Step 5 Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.