Yakisoba Recipes

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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.

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

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.

YAKISOBA CHICKEN



Yakisoba Chicken image

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

½ teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
½ cup soy sauce
1 onion, sliced lengthwise into eighths
½ medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained

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

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  • Combine the soy sauce, sugar, red pepper flakes, vinegar, and water in a small bowl and whisk to combine.
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