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Warm Wasabi House Noodles with Grilled Pork Loin

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Yield: 24 servings

kikkoman products used:


Wasabi Paste:
3 ounces wasabi powder
1/4 to 1/3 cup water

7 1/2 pounds pork loin
1/2 cup Kikkoman Soy Sauce
1/2 cup peanut oil
1 1/2 ounces garlic, minced
freshly ground black pepper, as needed

6 pounds fresh wheat noodles, udon or Shanghai style
1 1/2 cups peanut oil
6 ounces garlic, minced
1 1/2 cups Kikkoman Soy Sauce
1/2 cup oyster sauce
4 ounces sugar
3/4 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
3 3/4 pounds peeled, seeded English cucumbers, cut into long, thin strips


To make Wasabi Paste: In bowl, mix wasabi powder with water to make a paste; cover and set aside.

To make Pork: Slice pork loin into 5-ounce portions; brush with soy sauce, then rub with oil, garlic and pepper. Place in hotel pan. Cover and refrigerate 20 minutes to 1 hour.

Cook noodles in boiling water just until tender, 2 to 3 minutes. Drain, cover and reserve.

For each serving, to order: Grill piece pork, turning often, until it reaches internal temperature of 160°F. Meanwhile, heat 1 tablespoon peanut oil in wok or skillet; add 1 1/2 teaspoons garlic. Cook 30 seconds. Add l 1/2 cups (about 6 1/2 ounces) noodles, 1 tablespoon soy sauce, 1/2 teaspoon oyster sauce and 1/2 teaspoon sugar. Stir-fry rapidly to combine. Remove from heat; add 1 teaspoon Wasabi Paste and 1 1/2 teaspoons sesame oil. Toss to coat evenly. Season with salt. Plate noodles; top with 2 1/2 ounces cucumber strips. Thinly slice pork; fan on cucumbers.

Adapted from Chef Larry Tse, The House, San Francisco, CA


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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