Authentic Yakisoba Recipes

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AUTHENTIC YAKISOBA (JAPANESE STIR-FRIED NOODLES WITH PORK)



Authentic Yakisoba (Japanese stir-fried noodles with pork) image

Make classic Japanese street food from scratch in your own kitchen. This yakisoba is made with noodles, pork belly and stir fried vegetables cooked in a delicious homemade yakisoba sauce. Perfect for a quick lunch.

Provided by Yuto Omura

Categories     Noodles

Time 15m

Number Of Ingredients 16

1 tbsp Oyster sauce
1 tbsp Soy sauce
1/2 tbsp Worcestershire sauce
1 tsp Ketchup
½ tbsp Sake (or white wine)
½ tsp Sugar
1 pinch Black pepper
1 tsp Sesame oil
120g (¼lb) Pork Belly thinly sliced (see note)
¼ (30g) White onion sliced
3 leaves (⅓ cup) White cabbage roughly chopped
200g (7oz) Fresh Chinese style wheat noodles (if using dry noodles 100g/4oz - boil them first)
1 tbsp Oil (vegetable or sunflower)
Pickled ginger (optional)
Bonito flakes (optional)
Aonori (optional)

Steps:

  • If you are using dried noodles, cook them for a few minutes less than the instructed time and pour them into a cullender, rinse with cold water and drain thoroughly so that're not too wet when you fry them.

Nutrition Facts : ServingSize 2 plates, Calories 469 calories, Sodium 1231 mg, Fat 29.3 g, SaturatedFat 9.9 g, Carbohydrate 36.1 g, Fiber 3.6 g, Protein 14.1 g, Cholesterol 42 mg

AUTHENTIC YAKISOBA



Authentic Yakisoba image

This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.

Provided by veithk

Categories     World Cuisine Recipes     Asian     Japanese

Time 55m

Yield 8

Number Of Ingredients 12

4 (8 ounce) packages buckwheat soba noodles
2 tablespoons vegetable oil
1 pound pork tenderloin, cut against the grain in thin strips
2 cups carrots, cut into julienne strips
1 medium onion, cut into julienne strips
1 tablespoon freshly grated ginger
3 cloves garlic, minced
½ head napa cabbage, shredded
⅔ cup yakisoba sauce
salt and ground black pepper to taste
4 tablespoons pickled red ginger (beni shoga), or to taste
4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste

Steps:

  • Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
  • Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
  • Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
  • Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 110.2 g, Cholesterol 24.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 1.1 g, Sodium 2220.2 mg, Sugar 13.9 g

YAKISOBA



Yakisoba image

Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you're not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish's roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It's a Japanese street food favorite that will quickly become a weeknight favorite in your home.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup Worcestershire sauce, such as Lea & Perrins® Worcestershire Sauce
4 teaspoons ketchup
1 tablespoon sugar
2 teaspoons soy sauce
One 16- to 18-ounce package cooked yakisoba noodles (see Cook's Note)
2 tablespoons neutral-flavored oil
8 ounces skinless pork belly, sliced into thin tiles
3 ounces shiitake mushrooms (2 to 5 mushrooms), sliced
1/2 onion, sliced
1/2 carrot, julienned
4 cabbage leaves, chopped
2 scallions, cut into 2-inch pieces
Freshly ground black pepper
Dried green seaweed flakes (aonori; see Cook's Note)

Steps:

  • Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
  • For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
  • For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
  • Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
  • Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.

YAKISOBA



Yakisoba image

This is a dish that is popular in Japan and usually sold as street food. This version is made with pork, although you could easily substitute chicken or tofu.

Provided by PalatablePastime

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean pork loin, sliced thinly (against the grain)
1/3 cup soy sauce
1/3 cup rice wine
1 1/2 tablespoons sugar
12 ounces Chinese wheat noodles (udon noodles may be substituted)
3 tablespoons vegetable oil
1 onion, sliced thin
1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
3 carrots, grated
1 tablespoon chopped ginger
2 scallions, thinly sliced (optional)

Steps:

  • In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
  • Cook noodles in boiling water about 8 minutes, or until tender.
  • Drain noodles and rinse under cold water.
  • In a large deep skillet or wok, cook onion in oil for about 3 minutes.
  • Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
  • Add the pork and cook for 2 minutes more.
  • Cover the mixture with noodles and pour the sauce over all.
  • Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
  • Place on a serving platter and garnish with chopped scallions, if desired.

CHICKEN YAKISOBA



Chicken Yakisoba image

This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons canola oil
1 tablespoon sesame oil
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons Asian-style chile paste
½ cup soy sauce
1 tablespoon canola oil
½ medium head cabbage, thinly sliced
1 onion, sliced
2 carrots, cut into matchsticks
1 tablespoon salt
2 pounds cooked yakisoba noodles
2 tablespoons pickled ginger, or to taste

Steps:

  • Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
  • Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
  • Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 69.8 g, Cholesterol 29.3 mg, Fat 16.5 g, Fiber 7.2 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 3867.9 mg, Sugar 9.6 g

YAKISOBA



Yakisoba image

Soba noodles are a Japanese noodle made with buckwheat flour; if your supermarket doesn't have them in the international foods aisle, try an Asian market. This is not a strictly authentic yakisoba, but it's awfully good!

Provided by DrGaellon

Categories     Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons hoisin sauce (or tonkatsu sauce for a more authentic taste)
2 garlic cloves, chopped
1 tablespoon minced ginger, about a 1-inch piece
4 boneless skinless chicken breast halves, cut into 1 inch cubes
1/4 cup soy sauce
1 onion, sliced into wedges
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
1 cup bean sprouts
8 ounces soba noodles, cooked and drained

Steps:

  • In a large skillet combine sesame oil, canola oil and tonkatsu or hoisin sauce. Stir fry 30 seconds. Add garlic and ginger and stir fry an additional 30 seconds. Add chicken and soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
  • In the emptied pan combine the onion, cabbage, carrots and bean sprouts. Stir fry until cabbage begins to wilt. Stir in the cooked noodles and the chicken mixture, and serve.

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