Yakisoba

1
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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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.

About Yakisoba

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