Yakisoba is a kind of Japanese fried noodle. This is a recipe to make the most common type of yakisoba which is stir-fried with meat and vegetables. Packages of yakisoba kits are often available at Asian grocery stores.
Yield: 2 servings
- 2 packages steamed chuka noodles (150g/package)
- 1/2 Tbsp vegetable oil
- 1/4 lb boneless pork rib, thinly sliced
- 2 inches carrot, cut into thin rectangles
- 1 green bell pepper, cored and chopped
- 1/4 medium onion, thinly sliced
- 2 green head cabbage leaves, chopped
- salt and pepper
- 4-6 Tbsp yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsp Worcestershire sauce
- beni-shoga (pickled red ginger) *optional
- ao-nori (dried green seaweed) *optional
Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce to your taste.) Stir the noodles quickly. Divide yakisoba into two plates.
Sprinkle with aonori and beni-shoga just before serving if available.