Yakisoba is very popular Japanese street food. It's very versatile recipe where you can use a lot of creativity to make it your own. The dish first appeared in food stalls in Japan around the 1930s. Noodleds are typically flavored with a condiment similar to Worcestershire sauce. This recipe is inspired by this page.
Prep Time30 minsCook Time15 minsTotal Time45 mins
Ingredients
200 g Udon noodles(or Ramen noodles, precooked not dry)
Sauce
2 tbsp Worcestershire sauce
2 tsp Oyster Sauce
2 tsp Ketchup
1 tsp Soy Sauce(or dark for better looks)
1 tsp Brown Sugar
¼ tsp Dashi Powder or pinch MSG(optional umami)
Ingredients
1 tsp Vegetable oil(use goose or duck fat for more flavor)
100 g Pork Mince(or beef mince or leftover steak slices, or tofu)
1 cup Cabbage(slices, any cabbage will do)
1 cup Shiitake Mushrooms(slices, can also be from frozen, or button mushrroms as substitute)
1 cup Baby Carrots(can also be from frozen)
1 Small Onion(slices, or white parts of green onions)
2 Smaller Garlic Cloves(minced)
¼ tsp White Pepper (ground, or even black will do)
1 dash Toasted Sesame Oil(optional)
Garnish
Green Onion(green part)
1 tsp Toasted Sesame Seeds
You can easily repurpose your leftover in this recipe for example reusing your bulgogi meat leftovers (instead of pork), I have many times used leftover from my smoked steak. You can entirely replace meat with fried tofu, if you wish so, making this great vegetarian dish. Also you can use leftovers from your cabbage in the okonomiyaki recipe.
Directions
Prepartion
1
- Prepare your sauce in advance.
- As next step i’m defrosting frozen vegetables on on the hot cast-iron wok.
Cooking
2
- Firstly cook your mince, until nice browned bits are developed, then set aside.
- Add oil or fat, heat, add onions & mushrooms, fry for few seconds until browned lightly.
- Incorporate sliced cabbage, and cook till slightly softened.
- Now it’s good time to blanch your udon, while cabbage is cooking.
Finalize
3
- Once your udon is ready, transfer directly from water to wok on top of the cabbage.
- Add all of the sauce, garlic, pepper, sesame seeds / oil and lastly your pork mince.
- Mix everything together well, cook on residual heat for only for few seconds until mixed well.
- Serve immediately, sprinkle green onions on top as garnish.
Ingredients
200 g Udon noodles(or Ramen noodles, precooked not dry)
Sauce
2 tbsp Worcestershire sauce
2 tsp Oyster Sauce
2 tsp Ketchup
1 tsp Soy Sauce(or dark for better looks)
1 tsp Brown Sugar
¼ tsp Dashi Powder or pinch MSG(optional umami)
Ingredients
1 tsp Vegetable oil(use goose or duck fat for more flavor)
100 g Pork Mince(or beef mince or leftover steak slices, or tofu)
1 cup Cabbage(slices, any cabbage will do)
1 cup Shiitake Mushrooms(slices, can also be from frozen, or button mushrroms as substitute)
1 cup Baby Carrots(can also be from frozen)
1 Small Onion(slices, or white parts of green onions)
2 Smaller Garlic Cloves(minced)
¼ tsp White Pepper (ground, or even black will do)
1 dash Toasted Sesame Oil(optional)
Garnish
Green Onion(green part)
1 tsp Toasted Sesame Seeds
Directions
Prepartion
1
- Prepare your sauce in advance.
- As next step i’m defrosting frozen vegetables on on the hot cast-iron wok.
Cooking
2
- Firstly cook your mince, until nice browned bits are developed, then set aside.
- Add oil or fat, heat, add onions & mushrooms, fry for few seconds until browned lightly.
- Incorporate sliced cabbage, and cook till slightly softened.
- Now it’s good time to blanch your udon, while cabbage is cooking.
Finalize
3
- Once your udon is ready, transfer directly from water to wok on top of the cabbage.
- Add all of the sauce, garlic, pepper, sesame seeds / oil and lastly your pork mince.
- Mix everything together well, cook on residual heat for only for few seconds until mixed well.
- Serve immediately, sprinkle green onions on top as garnish.