TRADITIONAL JAPANESE RECIPE: Yakisoba is a traditional Japanese stir fry Noodle dish with pork and vegetables.
Yakisoba (焼きそば) started appearing in Japan around the 1930's but with a different name back then, as So-su (= Sauce) Yakisoba (ソース焼きそば).
So, it has been cooked for about 100 years in every Japanese home and every street and restaurants, as it's easy to prepare. Today's Yakisoba is the most popular food found in stalls at popular festivals, school events, snack shops and so on.
The best way to cook Yakisoba is to use a large cookware like a wok. Nice char will add fantastic flavors and give it more street food character. To do so, reduce the amount of vegetables so that the Noodles are not steamed with the wanter inside the vegetables.
Always stir fry the Vegetable first and loosen up the Noodles while they're cooking.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Prepare the Yakisoba Sauce, cover it with some cling film and set aside.
02 - Slice the Onion.
03 - Cut the Carrots into julienned strips.
04 - Slice the Shiitake Mushrooms ( optional ).
05 - Chop the Green Onion into 5cm / 2in pieces.
06 - Cut the Cabbage Leaves into small bite pieces.
07 - And finally cut the Meat into 2.5cm / 1in bite-size pieces.
08 - Boil some water in a pot.
09 - Heat the Oil in a large skillet or wok over a medium high heat.
10 - Put the Meat in the skillet or wok and cook until no longer pink.
11 - Add the Onion and Carrots and cook for 3 minutes.
12 - Add the Cabbage and cook until almost tender.
13 - Finally, add Green Onion and Shiitake Mushrooms ( optional ) and cook for 1 or 2 minutes.
14 - Season with Freshly Ground Black Pepper.
15 - Transfer the Yakisoba Noodles into a sieve and place the sieve into the boiling water ( Step 08 ) for a minute. Using chopsticks, move the noodles to separate them.
16 - Add the Noodles to the skillet / wok, and turn the heat to medium. Using tongs, combine the Noodles with all the cooked Ingredients, making sure the Noodles don't stick to the skillet or wok.
17 - Add the Yakisoba Sauce and mix well to combine.
18 - Transfer to plates and garnish with dried Green Seaweed and Pickled Red Ginger. Serve.
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