Yakisoba (焼きそば)

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Yakisoba, is Japanese stir-fry noodles. Although soba means buckwheat, the noodles used are actually made from wheat flour. The flavour comes from a sauce which uses a condiment similar to Worcestershire sauce.

Yakisoba is prepared by frying pre-cooked ramen-style noodles with thinly sliced bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts and carrots. Then flavoured with yakisoba sauce. It can be served with aomori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (bonito fish flakes) or Japanese mayo.

Yakisoba Sauce ingredients

In Japan it is very easy to buy meat specifically for dishes like Yakisoba, very thinly sliced pork. Living in England I have found it incredibly difficult to find meat like this. In the steps I explain the best way to get your pork lovely and thin.

Also in Japan they have “Yakisoba” pre-packed noodles, we will use “straight-to-wok” noodles as the Japanese variety are hard to come by.

Yakisoba (焼きそば)

Yakisoba is prepared by frying straight to wok noodles with thinly sliced bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts and carrots. Then flavoured with yakisoba sauce. It can be served with aomori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (bonito fish flakes) or Japanese mayo.
Servings 2 servings
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Ingredients

  • 2 pieces Thin Cut Pork Loin Steaks (or similar)
  • 5 pieces White Cabbage (approx 200g)
  • 1 Small Onion
  • 1 handful Bean Sprouts
  • 2 packets Straight to Wok Noodles
  • 1 pinch Salt
  • 3 tsp Oil for Cooking
  • 1 splash Sake ( or Rice Wine / White Wine)

Sauce

  • 1 tbsp Oyster Sauce
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Sugar
  • 1 tsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • ½ tsp Bonito Soup Stock Powder (Dashi Powder)
  • 1 pinch White Pepper

Topping (Optional)

  • 1 Green Onion (Finely Chopped)
  • 1 handful Katsuobushi (Bonito Flakes)
  • ¼ sheet Nori Seaweed (Finely Sliced)
  • 2 Fried Eggs

Instructions

  • Slice the pork steaks in to 4 smaller portions. Next slice each smaller piece through the middle, so it becomes thinner. Cut the pieces in half, so they are bite size pieces. Once this is done add a splash of Rice Wine and mix. (See notes)
    Prepare the pork
  • Put the noodles into water to wash away the extra oil and loosen them. Then dry them ready for cooking later.
    Prepare the noodles
  • Cut out the hard part of the cabbage and then cut into bite size pieces.
    Prepare the cabbage
  • Slice the onion.
    Prepare the onions
  • Prepare the sauce, mix all ingredients into a bowl.
    Mix the sauce
  • Add 1tsp oil into a frying pan over a medium heat and add the noodles. Fry until they take a little colour (see photo). Once cooked remove them from the pan and save for later.
    Fry the noodles
  • Add another tsp of oil to the pan (medium heat), add the pork and fry it until it is cooked though, then remove it.
    Fry the pork
  • Add the final tsp of oil into the frying pan (medium heat), put in the cabbage and onion and stir-fry until it becomes soft. Add a pinch of salt to taste. Then remove and set aside.
    Cook the veg
  • Put the pork back into the pan and push to one side, also add the noodles and push to the other side. Pour the sauce mixture into the noodles and mix. Then mix the pork with the noodles and add the vegetables back, mix well.
    Time to bring it all together
  • Add in the Bean Sprouts and mix well too.
    Add the bean sprouts
  • Add the topping and you’re ready to serve.
    Ready to serve
  • Enjoy your meal 🙂

Notes

  • I would recommend freezing the pork for a couple of hours, then you can slice it more easily.
  • Course: Main
    Cuisine: Japanese
    Keyword: fried egg, noodles, pork

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