Curry Yakisoba
Over the years, yakisoba makers have explored different ways of serving the popular street food. Different sauces and flavorings are an obvious choice. Curry yakisoba has become one of the favorite ways of eating this dish. Curry in Japan has a long and interesting history—one that could fill an entire book. Introduced early on by seafaring travelers, it was considered a British, Western food. The Japanese Navy loved the stuff, and even to this day, Fridays are considered curry day. Most Japanese curry is very mild.
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Servings: 4 bowls
Calories: 270kcal
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Equipment
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
- ¼ cup soy sauce
- 4 teaspoons curry powder
- 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. Mix well. Sprinkle the curry powder over the yakisoba and mix again. Stir-fry for another 1 to 2 minutes.
- Serve topped with pickled ginger, nori, and bonito flakes.
Video
Notes
Try to find a Japanese curry powder. It tends to be a bit milder than anything from India or Thailand.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 52g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 819mg | Potassium: 219mg | Fiber: 5g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 3mg
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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.