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.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1/3 pound pork, thinly sliced (150g)
- 1 small onion
- 2 cups cabbage, cut into 2-inch squares
- 2 cups bean sprouts
- 1/2 small carrot
- 1/4 - green bell pepper
- 1 tablespoon oil
- - aonori (green seaweed)
- 2 packages chuka men (chinese style noodles)
- - salt and pepper
- YAKISOBA SAUCE:
- 3 tablespoons tonkatsu sauce
- 2 tablespoons worcestershire sauce
- 1/2 tablespoon soy sauce
- 1/2 tablespoon mirin
- - benishoga (pickled ginger), optional
How To Make yakisoba
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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.
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Step 2Mix all the ingredients for Yakisoba Sauce.
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Step 3In a large frying pan, add oil and heat at medium high heat.
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Step 4Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes.
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Step 5Then add cabbage and bean sprouts, and cook until vegetables are wilted.
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Step 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.
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Step 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.)
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Step 8Place Yakisoba on the plate; sprinkle with Aonori and put Benishoga (pickled ginger) on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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