| Ingredients | Weight | Measure | | Cornstartch | | 3/4 cup | | Water, cold | | 3/4 cup | | Soup base, vegetable | 2 1/2 oz | | | Water | | 1 qt 3 1/2 cups | | Soy sauce, low sodium | | 3/4 cup | | Egg noodles | | 3/4 cup | | Onions, chopped | 1 lb 4 oz | | | Fresh celery, chopped | 1 lb 4 oz | | | Fresh cabbage, chopped | 1 lb | | | Fresh carrots, chopped | 1 lb | | | Fresh broccoli, chopped | 12 oz | | | Pork shoulder | 6 lb 4 oz | | | Directions: | 1. In a small bowl, combine cornstartch and cold water. Stir until smooth.
2. Heat vegetable base, water, and soy sauce in a stock pot until boiling. Reduce to a simmer and slowly add cornstartch mixtrue. Simmer for 2-3 minutes until mixture thickens. Set aside.
3. Cook noodles in a stock pot or steam jacketed kettle until tender. Drain. Rince with cold water. Portion 3 lb 4 oz (3 qt) cooked noodles in each 12 x 20 x 2 1/2 inch steam table pan.
4. Place all vegetables in a large bowl and stir to mix evenly.
5. Spread 2 lb 10 oz of the mixed vegetables on top of the noodles.
6. Place 3 lb. 2 oz. of shredded pork on top of vegetables.
7. Pour 1 qt of yakisoba sauce over each pan.
8. Mix all ingredients gently with spoon until sauce coats all ingredients evenly.
9. To Bake: Conventional Oven: 350 degrees F, 15-18 minutes or 325 degrees F, 12-15 minutes. Bake until top becomes slightly crispy. Do not overbake.
Nutritional Information:
Calories 263
Protein 19 g
Carbohydrate 25 g
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 77 mg
Sodium 670 mg
Dietary Fiber 2 g |
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