Recipe: Making Yakisoba at Home
Yakisoba is a Japanese noodle dish, traditionally made with yakisoba noodles, vegetables, and pork belly. You can also replace the protein with tofu, chicken, or beef.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1
- Category: Japanese Food
- Cuisine: Japanese
Ingredients
The recipe below serves 1:
2 tablespoons vegetable oil
2 ounces pork belly, thinly sliced, then cut into 3/4-inch pieces (in a pinch, you can also use bacon. If vegetarian, you can replace with tofu)
1/2 cup thinly sliced yellow onion
1/4 cup 2-inch-long matchsticks peeled carrot
1 cup roughly chopped (about two by 3/4-inch pieces) loosely packed white cabbage
1 (5 1/2-ounce) package yakisoba noodles
2 tablespoons jarred yakisoba sauce, preferably the Otafuku brand
1 tablespoon shredded beni shoga (red pickled ginger)
1 heaping tablespoon bonito flakes1/2 teaspoon aonori (powdered seaweed) or finely chopped nori seaweed sheets
Instructions
Step 1: In a wok or large frying pan, heat the vegetable oil and onions, cook for 2-3 minutes until soft
Step 2: Add pork belly and carrots to the wok and cook for 5 minutes until the pork is cooked.
Step 3: Add the cabbage, cook 3-4 minute until wilted
Step 4: While the vegetables and pork are cooking, on another frying pan, add 1/4 a cup of water to the frying pan, then add noodles and loosen them up with tongs or chopsticks.
Step 5: Add noodles to the wok, integrate the vegetable pork mix to the noodles with tongs or chopsticks. Add sauce and cook for 3-4 minutes. Reminder: Yakisoba noodles are already pre-cooked, so there’s no need to keep them longer than a few minutes for the flavors to meld.
Step 6: Placed yakisoba on the plate. Sprinkle with aonori and top with bonito flakes. Add a small portion of pickled ginger on the side.
