Yakisoba Noodles

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.

 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

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.