YAKISOBA (焼きそば)
Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce. My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens.
Provided by Marc Matsumoto
Categories Entree
Time 10m
Number Of Ingredients 14
Steps:
- Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
- Prep the vegetables and make the sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a small bowl.
- Heat a large heavy-bottomed frying pan or griddle over high heat until hot. Add 1 tablespoon of oil along with the pork belly or bacon. Fry until the fat from the pork has started to render out.
- Add the carrots, onions, and cabbage and stir fry using two spatulas until the vegetables are vibrant in color and starting to wilt (they don't need to be fully cooked through yet).
- Add noodles and toss with the oil in the pan. If you notice they are sticking, add some more oil directly onto the noodles.
- Drizzle the sauce evenly over the noodles and continue tossing and frying until the noodles are a uniform color and you can smell the sauce starts to caramelize.
- Plate the yakisoba and sprinkle with aonori and benishoga to garnish.
Nutrition Facts : Calories 568 kcal, Carbohydrate 67 g, Protein 15 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 24 mg, Sodium 831 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
YAKISOBA CHICKEN
Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market.
Provided by emmaxwell
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
- In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!
Nutrition Facts : Calories 295.2 calories, Carbohydrate 40.7 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 3 g, Protein 26.3 g, SaturatedFat 0.9 g, Sodium 1621.3 mg, Sugar 5.5 g
AUTHENTIC YAKISOBA
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
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 STIR FRY
Make and share this Yakisoba Stir Fry recipe from Food.com.
Provided by drskyles1
Categories Lunch/Snacks
Time 45m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 17
Steps:
- pan fry noodles in sesame ginger sauce.and remove from pan.
- stir fry vegetables in rice bran oil on high heat.
- add :.
- carrots.
- onions.
- peppers.
- broccoli.
- zucchini.
- sugar peas.
- pickled ginger.
- mushrooms.
- fresh pineapple.
- macadamia nuts.
- glaze vegetables with teriyaki and sweet chili sauce.
- serve over pan fried noodles/or organic wild rice medley.
- top with black and white sesame seeds.
- options::add grilled chicken,shrimp or beef tenderloin -- .
Nutrition Facts : Calories 208.2, Fat 1.2, SaturatedFat 0.2, Sodium 1461.5, Carbohydrate 45.9, Fiber 11, Sugar 19.5, Protein 11
15 MINUTE EASY YAKISOBA NOODLE STIR FRY RECIPE - (4.4/5)
Provided by rbotzl01
Number Of Ingredients 10
Steps:
- 1.Follow package instructions to heat and separate noodles. 2.Combine the soy sauce, sugar, red pepper flakes, vinegar, and water in a small bowl and whisk to combine. 3.Heat the vegetable oil in a large saute pan or wok set over medium-high heat. Add the sliced onions and stir fry for 1 minute. Add the cabbage and cook for another 2 minutes until softened. Add the prepared yakisoba noodles and toss well. 4.Pour the sauce into the pan and toss to coat the noodles. Stir fry for 3 to 4 minutes until heated through. Turn off the heat and add the scallions. Serve hot.
VEGETABLE YAKISOBA
Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce. This veggie-packed version combines carrots, bell peppers, mushrooms and kale for a fun mix of textures and flavors. The key in this dish is to sauté the yakisoba noodles first, creating a dryer, firmer noodle that won't fall apart in the sauce. (Fresh ramen noodles would also work well here.) The tangy-sweet sauce consists mainly of pantry condiments and can be made the day before. Leftovers can be enjoyed the traditional street food way: reheated and served in buttered hot dog buns topped with Japanese mayo and pickled ginger.
Provided by Kay Chun
Categories weeknight, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
- In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
- Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
- To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
- Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.
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