yakisoba
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.
►
yield
2 serving(s)
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For yakisoba
-
1/3 lbpork, thinly sliced (150g)
-
1 smonion
-
2 ccabbage, cut into 2-inch squares
-
2 cbean sprouts
-
1/2 smcarrot
-
1/4green bell pepper
-
1 Tbspoil
-
aonori (green seaweed)
-
2 pkgchuka men (chinese style noodles)
-
salt and pepper
- YAKISOBA SAUCE:
-
3 Tbsptonkatsu sauce
-
2 Tbspworcestershire sauce
-
1/2 Tbspsoy sauce
-
1/2 Tbspmirin
-
benishoga (pickled ginger), optional
How To Make yakisoba
-
1Cut 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.
-
2Mix all the ingredients for Yakisoba Sauce.
-
3In a large frying pan, add oil and heat at medium high heat.
-
4Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes.
-
5Then add cabbage and bean sprouts, and cook until vegetables are wilted.
-
6Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.
-
7When 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.)
-
8Place Yakisoba on the plate; sprinkle with Aonori and put Benishoga (pickled ginger) on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT