Yakisoba

Go to any festival in Japan and you’ll find roadside carts cooking up one of the country’s most popular street foods—yakisoba. Some people are confused by the name, but these noodles have no connection to the popular buckwheat noodles that are also called soba. Instead, Chinese-style ramen noodles are used.

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Course: Noodle

Cuisine: Japanese

Keyword: yakisoba

CookingStyle: Stir-frying

Prep Time: 20

Cook Time: 10

Servings: servings

Calories: 273kcal

Author: James Anderson

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Equipment

large wok

Ingredients

Vegetable oil for frying
1⅓ pounds noodles cooked, such as Chukasuimen
1⅓ cups Pork Chashu diced
1⅓ cups chopped cabbage
Salt
ground black pepper Freshly
1⅓ cups bean sprouts
½ cup soy sauce
Benishoga red pickled ginger
Aonori dried green nori
Katsuobushi bonito flakes

Instructions

Heat a large wok over high heat. Add a little oil and loosen and fry the noodles with just enough oil to keep them from sticking.
When the noodles are slightly browned, about 3 minutes, remove from the wok and set aside.
Add a little more oil to the wok and stir-fry the chashu for 1 to 2 minutes.
Add the cabbage with a little salt and pepper. Cook until the cabbage starts to soften, about 2 minutes. Add the noodles and bean sprouts, and toss to mix.
Pour the soy sauce evenly over the yakisoba. Stir-fry for another 1 to 2 minutes.
Serve topped with pickled ginger, nori, and bonito flakes.

Video

Notes

The red pickled ginger, nori, and bonito flakes are always served with yakisoba. Some people like to add mayonnaise as well. If you can find Japanese mayonnaise, buy it. Japanese mayo is thicker and more suited to be used as a dressing for noodles.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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