Yakisoba Recipe
焼きそば
Yakisoba comes in many shapes and sizes. Probably because it's pretty much fried noodles with whatever you want to put into it, plus some kind of savory sauce. I think of this as a classic recipe, using pork, napa cabbage, carrots and onions. I didn't really want to buy Yakisoba sauce since I'm generally opposed to sauces for just one very singular purpose, so I tried to make my own using Worchestshire sauce.
Recipe Ingredients:
- 200g Chinese egg noodles, or ramen noodles
- 1/4 lb thinly sliced pork belly (or shoulder)
- vegetable oil for frying
- dash of sesame oil
- 1/2 medium yellow onion, sliced into thin semi-circles
- 1 carrot, julienned
- 1/2 cup of mung bean sprouts
- 1/2 head of small napa cabbage, sliced
- fish flakes (katsuobushi) for garnish (optional)
- pickled ginger for garnish (optional)
- For the Yakisoba sauce:
- 4 tbsp cup soy sauce
- 5 tbsp worchestershire sauce
- 1 tbsp sugar
- 1 tsp mirin
- 1 tbsp sake
- hefty squeeze of ketchup
Recipe Steps:
- Cook the noodles according to directions.(Basically boil the noodles for a few minutes, remove from heat and strain). Sprinkle with a bit of sesame oil to keep the noodles separate. Set aside.
- Slice the pork belly into very thin, small, bite-sized pieces. Fry in a large wok - you'll be using this to toss the noodles so it should be big. If you're not using pork belly, you'll probably need some vegetable oil for frying. When brown, set the meat aside (but keep any oil in the pan).
- Mix all of the yakisoba sauce ingredients together.
- Add sliced onions into the wok, frying until translucent. Then add the carrots, saving the Napa cabbage last since it doesn't take too long to cook. When the carrots are mostly cooked, add in the Napa cabbage pieces, stirring. Finally, toss in the noodles into the wok as well, being sure to separate the noodles well.
- Add 1/3 of the yakisoba sauce, fry, then taste. Add the meat back into the pan. Continue adding more sauce and tasting ... you don't need to use all of the sauce, just add to your taste.
- Garnish with katsuobushi (fish flakes) and pickled ginger, if you wish.
Serving Size: 2-3
Preparation Time: 30 minutes
Average:
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