Photo by Douglas Lopez on Unsplash
Yakisoba
Jump to recipeIngredients
- 12 ounces (340 grams) yakisoba noodles or ramen noodles
- 8 ounces (225 grams) pork belly or pork shoulder, thinly sliced
- 1 medium onion (about 5 ounces or 140 grams), sliced into thin strips
- 1 red bell pepper (about 5 ounces or 140 grams), sliced into thin strips
- 2 cups (140 grams) green cabbage, shredded
- 2 medium carrots (about 4 ounces or 115 grams), julienned
- 4 shiitake mushrooms (about 3 ounces or 85 grams), sliced
- 3 tablespoons (45 milliliters) yakisoba sauce or okonomiyaki sauce
- 2 tablespoons (30 milliliters) vegetable oil
- 1 teaspoon (5 grams) minced garlic
- 1/2 teaspoon (2.5 grams) minced fresh ginger
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (15 milliliters) oyster sauce
- 1 teaspoon (5 grams) sugar
- Bonito flakes (katsuobushi) for topping
- Aonori (seaweed powder) for topping
- Pickled ginger (beni shoga) for topping, optional
- 2 green onions (scallions), chopped for garnish
Instructions
- 1
If using fresh yakisoba noodles, gently separate them by hand or with two forks. If using dried noodles, cook according to package directions, drain well, and set aside.
- 2
Heat a large wok or skillet (14 inches or 35 centimeters diameter is ideal) over high heat for about 30 seconds until very hot. Add 1 tablespoon (15 milliliters) of oil.
- 3
Add the sliced pork and cook for 2 to 3 minutes, stirring frequently, until the meat is no longer pink and the edges begin to brown. Transfer to a plate and set aside.
- 4
Add the remaining 1 tablespoon (15 milliliters) of oil to the wok. Add the garlic and ginger and stir constantly for 15 seconds until fragrant, being careful not to burn them.
- 5
Add the onion, bell pepper, cabbage, carrots, and mushrooms to the wok. Stir-fry for 3 to 4 minutes over high heat, stirring constantly, until the vegetables are tender-crisp and the cabbage begins to caramelize slightly.
- 6
Return the cooked pork to the wok along with the yakisoba noodles. Break up any clumps with two wooden spoons or chopsticks while stirring constantly for about 1 minute.
- 7
In a small bowl, combine the yakisoba sauce, soy sauce, oyster sauce, and sugar. Pour this mixture over the noodles and vegetables, tossing everything together for 2 to 3 minutes over high heat until the noodles are well coated, heated through, and slightly caramelized at the edges.
- 8
Divide the yakisoba among serving bowls or plates. Top each portion with bonito flakes (which will curl and wave from the heat), a pinch of aonori, pickled ginger if desired, and chopped green onions.