Yakisoba
Stir-fried wheat noodles cooked over high heat with pork and vegetables, sauced at the very end so the sugar doesn't scorch, and finished with aonori and pickled red ginger - the garnishes are what make it taste like real yakisoba, not just noodles in sauce.
⏱ 25 min🍽 4 servings
dinnerasianquick
Ingredients
- •1 lb yakisoba noodles (fresh, pre-steamed)
- •1/2 lb pork, sliced thin
- •2 cups shredded cabbage
- •1 carrot, julienned
- •1/4 cup yakisoba sauce (Worcestershire-based)
- •2 tbsp vegetable oil
- •1 tbsp aonori (dried green seaweed flakes), for garnish
- •2 tbsp beni shoga (pickled red ginger), for garnish
- •Bonito flakes (katsuobushi), for garnish (optional)
Steps
- 1.If the noodles are cold and clumped, loosen them under warm water or microwave briefly for about 30 seconds so they separate easily.
- 2.Heat the oil in a wok over high heat and cook the pork until browned.
- 3.Add the cabbage and carrot, stir-frying over high heat for 3-4 minutes to get a slight char.
- 4.Add the loosened noodles and toss for 1-2 minutes, then add the yakisoba sauce right at the very end and toss quickly to coat - adding it too early lets the sugar in the sauce scorch on the hot pan.
- 5.Plate immediately and top with aonori, beni shoga, and bonito flakes if using.