Bean Sprout and Ground Pork Yakisoba in Thickened Salt-based Sauce

• 1 bag Bean sprouts
• 150 grams Ground pork
• 5 to 7 grams Tree ear or wood ear mushrooms (kikurage)
• 1 large piece Ginger
• 2 packs Yakisoba noodles
• 400 ml Water
• 1 tbsp Chinese soup stock
• 1/4 tsp Salt
• 1 tbsp Katakuriko
• 1 dash Sesame oil

1. Rehydrate the mushrooms in water, and cut off any tough parts.
2. Finely julienne the ginger.
3. Take the roots and growing tips off the bean sprouts and wash carefully.
4. Heat oil in a pan and stir fry the ginger and ground pork.
5. Add the mushrooms, and season lightly with salt and pepper.
6. Add the ingredients and bring to a boil.
7. Add the noodles and untangle.
8. Add the bean sprouts.
9. When the noodles and bean sprouts are cooked, add the katakuriko dissolved in water to thicken the sauce.
10. Drizzle sesame oil to finish, and add plenty of white pepper.

sprouts, ground pork, mushrooms, ginger, noodles, water, chinese soup stock, salt, katakuriko, sesame oil

Taken from cookpad.com/us/recipes/167669-bean-sprout-and-ground-pork-yakisoba-in-thickened-salt-based-sauce (may not work)