Recipes - Japanese

Yakisoba (Japanese Fried Noodles)
Yakisoba-(Japanese-Fried-Noodles)


Yakisoba noodle is a popular casual and budget food in Japan. It is relatively quick and easy to make this Japanese stir fried noodles for lunch or dinner at home. Yakisoba is seasoned with a sweet savoury sauce tossed with sliced pork, cabbage and carrots. The must have toppings are benishouga and aonori to complete the dish.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese









Ingredients:

½ onion (sliced)
1 medium sized carrot (julienned)
3 shiitake mushrooms (sliced)
150g cabbage leaves (cut to bite-sized pieces)
250g pork belly (sliced, or any other of meat or seafood of your choice)
2 spring onions (cut to 5cm pieces)
2 tbsp vegetable oil
1 package yakisoba or ramen noodles (prepare as per instructions on packaging)
Freshly ground black pepper
Yakisoba Sauce
1 tbsp soy sauce
4 tsp oyster sauce
1 tbsp ketchup
2 tsp granulated sugar
2 tbsp worcestershire sauce

For Garnishing (optional)

Benishouga (pickled red or pink ginger)
Aonori (dried green seaweed)




Steps:
  1. In a small bowl, mix all ingredients for sauce and set aside.
  2. Prepare and slice all vegetables and meat.
  3. In a frying pan, heat oil on medium-high heat, and then add meat to cook for 2-3 mins.
  4. Add onions, carrots and cabbage, and cook until almost tender. Then add spring onions and shitake mushrooms and cook for another 1 min. Season with black pepper and stir-fry to mix well.
  5. In the meantime, prepare yakisoba or ramen noodles as per instructions on packaging. Before adding the yakisoba or ramen noodles to the frying pan, separate the noodles with your hands. Lower the heat to medium and add the yakisoba or ramen noodles. Pour yakisoba sauce over the noodles, and stir-fry to combine yakisoba or ramen noodles with ingredients.
  6. Transfer yakisoba to plates and serve with benishouga (pickled red ginger) and aonori (dried green seaweed).

Note: Adjust the amount of yakisoba sauce used according to the amount of ingredients. Too much sauce will make your yakisoba soggy, while too little sauce will result in the lack of flavour.


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Yakisoba (Japanese Fried Noodles)

Yakisoba (Japanese Fried Noodles)

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Yakisoba noodle is a popular casual and budget food in Japan. It is relatively quick and easy to make this Japanese stir fried noodles for lunch or dinner at home. Yakisoba is seasoned with a sweet savoury sauce tossed with sliced pork, cabbage and carrots. The must have toppings are benishouga and aonori to complete the dish.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese
Ingredients

½ onion (sliced)
1 medium sized carrot (julienned)
3 shiitake mushrooms (sliced)
150g cabbage leaves (cut to bite-sized pieces)
250g pork belly (sliced, or any other of meat or seafood of your choice)
2 spring onions (cut to 5cm pieces)
2 tbsp vegetable oil
1 package yakisoba or ramen noodles (prepare as per instructions on packaging)
Freshly ground black pepper
Yakisoba Sauce
1 tbsp soy sauce
4 tsp oyster sauce
1 tbsp ketchup
2 tsp granulated sugar
2 tbsp worcestershire sauce

For Garnishing (optional)

Benishouga (pickled red or pink ginger)
Aonori (dried green seaweed)

Instructions
  1. In a small bowl, mix all ingredients for sauce and set aside.
  2. Prepare and slice all vegetables and meat.
  3. In a frying pan, heat oil on medium-high heat, and then add meat to cook for 2-3 mins.
  4. Add onions, carrots and cabbage, and cook until almost tender. Then add spring onions and shitake mushrooms and cook for another 1 min. Season with black pepper and stir-fry to mix well.
  5. In the meantime, prepare yakisoba or ramen noodles as per instructions on packaging. Before adding the yakisoba or ramen noodles to the frying pan, separate the noodles with your hands. Lower the heat to medium and add the yakisoba or ramen noodles. Pour yakisoba sauce over the noodles, and stir-fry to combine yakisoba or ramen noodles with ingredients.
  6. Transfer yakisoba to plates and serve with benishouga (pickled red ginger) and aonori (dried green seaweed).

Note: Adjust the amount of yakisoba sauce used according to the amount of ingredients. Too much sauce will make your yakisoba soggy, while too little sauce will result in the lack of flavour.

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