Yakisobaproteinofyourchoice Recipes

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YAKISOBA (PROTEIN OF YOUR CHOICE)



Yakisoba (Protein of Your Choice) image

From Mark Bittman, he recommends the pork chops but I've made it with chicken and tofu. Use whatever works for you!

Provided by sofie-a-toast

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

salt
10 -12 ounces fresh Chinese egg noodles
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced fresh ginger
2 one chicken breasts or 1 (16 ounce) package tofu, thinly sliced
1 small head napa cabbage (about 4 cups) or 1 small savoy cabbage, shredded (about 4 cups)
2 carrots, shredded
2 tablespoons ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons mirin or 2 tablespoons a bit sugar
3 drops hot sauce (recommended ( Tabasco)
1 bunch scallion, chopped, white parts only

Steps:

  • Bring a pot of water to a boil, salt it, and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
  • Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add protein and cook until no longer pink and is starting to brown around the edges.
  • Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking.
  • Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin, and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

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

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