Yakisoba // 焼きそば

Yakisoba is a Japanese dish that contains stir fry noodles as well as vegetables and meat

It is very easy to make, and you can add almost any ingredients to make it your style.  Try it with seafood or a simply with vegetables. The relatively thin noodle made from buckwheat flour is a staple of Japanese cuisine across the country, and is consumed in a variety of contexts, from standing at a train station to the counters of luxurious fine dining establishments.

Ingredients:

• ½ onion

• 1 carrot

• 3 shiitake mushrooms

• 2 green onions/scallions

• 4 cabbage leaves

• ¾ lb sliced pork belly (340 g; or your choice of meat and/or seafood)

• 2 Tbsp neutral-flavored oil (vegetable, canola, etc)

• freshly ground black pepper

• 1 package Yakisoba Noodles (one package comes with 3 servings, 16-17 oz or 454-480 g)

• 4-6 Tbsp yakisoba sauce

  • Yakisoba Sauce (Makes ½ cup (8 Tbsp))

  • 4 Tbsp Worcestershire sauce

  • 4 tsp oyster sauce

  • 4 tsp ketchup

  • 2 tsp soy sauce

  • 2 tsp sugar (Add more sugar, if needed)

Directions:

1. First make yakisoba sauce by combining all the ingredients together and frequently testing the taste

2. Slice the onion, cut the carrot into julienned strips, and slice the shiitake mushrooms.Chop the green onion into 2 inch pieces, cut the cabbage into small bite pieces and cut the meat into 1 inch pieces.

3. In a skillet or wok, heat oil on medium high heat. Cook the meat until no longer pink.

4. Add the onion and carrot and cook for 1-2 minutes. Then add cabbage to mixture. Make sure cabbage is soft.

5. Lastly add the green onion and shiitake mushrooms and cook for 1 minute. Season with freshly ground black pepper.

6. Run hot water over yakisoba noodle. Separate the noodles with hands. Add the noodles to the skillet/wok, and lower the heat to medium. Use tongs to combine the noodles with ingredients. Keep an eye on the noodles as they may stick to the skillet.

7. Add yakisoba sauce. Depending on the amount of ingredients, adjust the amount of sauce to use. Mix all together using tongs. Transfer to plates and garnish with dried green seaweed and pickled red ginger. Serve immediately.