Lemongrass Pork Chops with Carb-Free Yakisoba

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pork chops carb free yakisoba 921
Kathy Fang

Chef and owner of Fang restaurant in San Francisco Kathy Fang presents Japanese comfort food at its finest: lemongrass pork chops with carb-free yakisoba. For the uninitiated, yakisoba is a savory stir-fried noodle dish. This version starts with shirataki noodles, a naturally carb-free variety made from yams that cooks in about two minutes.


Pork Chops

6 tablespoons honey

¼ cup fish sauce

1 tablespoon tamari soy sauce

1 tablespoon minced ginger

1 teaspoon minced garlic

1 teaspoon lime juice

1 lemongrass stalk, pounded and minced

2 boneless pork chops

1 tablespoon avocado oil

1 tablespoon butter


2 packs carb-free shirataki noodles, rinsed

3 cups thinly sliced cabbage

2 tablespoons tamari soy sauce

Juice of 1 lime

Freshly ground black pepper


1. MAKE THE PORK CHOPS: In a medium bowl, whisk together the honey, fish sauce, soy sauce, ginger, garlic, lime juice and lemongrass.

2. Add the pork chops to the bowl, cover and marinate for 8 hours (or overnight).

3. Allow the pork chops to come to room temperature for 30 minutes before cooking. Pat them dry.

4. Heat the avocado oil in a large skillet over high heat. Add the pork chops and the butter, and sear for 8 minutes, flipping once.

5. Pour a little of the marinade over the chops and let them cook for another 1 minute on each side. Transfer the porkchops to a cutting board and let them rest.

6. MAKE THE YAKISOBA: Pour ¼ cup of the remaining marinade into the skillet and cook for 1 minute. Add the noodles to the skillet and stir-fry for 2 minutes. Add the cabbage, soy sauce and lime juice. Stir-fry until the cabbage wilts; season with pepper.

7. Serve the pork chops over the yakisoba.

Nutrition Facts
  • 993 calories

  • 21g fat

  • 157g carbs

  • 46g protein

  • 32g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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