Yakisoba Recipe

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Yakisoba

Vicki Butts (lazyme)

By
@lazyme5909

Yakisoba is a great light or quick meal. Kids stop at a little shop for Yakisoba after school, and people stop for it at a food court in a mall during shopping. One of the best Yakisoba can be found at summer night festivals. The must-have toppings are Aonori and Benishoga. The fragrance of Aonori and spicy Benishoga accentuate the flavor of Yakisoba so well.

From japanesecooking101.


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Serves:

2

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1/3 lb
pork, thinly sliced (150g)
1 small
onion
2 c
cabbage, cut into 2-inch squares
2 c
bean sprouts
1/2 small
carrot
1/4
green bell pepper
1 Tbsp
oil
aonori (green seaweed)
2 pkg
chuka men (chinese style noodles)
salt and pepper

YAKISOBA SAUCE:

3 Tbsp
tonkatsu sauce
2 Tbsp
worcestershire sauce
1/2 Tbsp
soy sauce
1/2 Tbsp
mirin
benishoga (pickled ginger), optional

Directions Step-By-Step

1
Cut sliced pork into bite size pieces. Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2-inch squares; wash and strain bean sprouts.
2
Mix all the ingredients for Yakisoba Sauce.
3
In a large frying pan, add oil and heat at medium high heat.
4
Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes.
5
Then add cabbage and bean sprouts, and cook until vegetables are wilted.
6
Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.
7
When noodles get loose and soft, keep stirring to mix with vegetables, then add sauce and coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)
8
Place Yakisoba on the plate; sprinkle with Aonori and put Benishoga (pickled ginger) on top.

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Pasta
Regional Style: Japanese