Yakisobaproteinofyourchoice Recipes

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

Ingredients

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

Ingredients

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

VEGETABLE YAKISOBA

Vegetable Yakisoba image

Try this delicious, colorful, veggie-packed Vegetable Yakisoba, a simple Japanese noodle stir-fry with lots of flavor and texture!

Provided by Sarah

Categories Noodles

Time 25m

Number Of Ingredients 13

Ingredients

2 tablespoons mirin ((such as Mizkan Mirin Sweet Cooking Seasoning))
2 tablespoons ponzu sauce ((such as Mizkan Ponzu Citrus-Seasoned Soy Sauce))
1 tablespoon oyster sauce ((or vegetarian oyster sauce))
2 teaspoons Worcestershire sauce ((vegan Worcestershire if making vegetarian))
2 tablespoons oil
8 fresh shiitake mushrooms ((thinly sliced))
1 small onion ((peeled and thinly sliced))
1 medium carrot ((julienned))
1 cup green cabbage ((julienned))
1/2 red bell pepper ((julienned))
1 pound fresh yakisoba noodles ((450g))
3 scallions ((julienned))
toasted sesame seeds ((optional garnish))

Steps:

In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.
Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.
Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.
Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.

Nutrition Facts : Calories 615 kcal, Carbohydrate 85 g, Protein 14 g, Fat 25 g, SaturatedFat 9 g, Sodium 657 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

JAPANESE-STYLE YAKISOBA

Japanese-Style Yakisoba image

The great thing about this Japanese-style yakisoba recipe is you can replace the chicken with any other meat or simply use no meat at all. This can make a great main dish or side dish.

Provided by GunnyHall

Categories World Cuisine Recipes Asian Japanese

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 (12 ounce) package dried soba noodles
⅓ cup soy sauce
⅓ cup rice wine
1 ½ tablespoons white sugar
3 tablespoons vegetable oil
1 pound chicken, cubed or thinly sliced
1 onion, thinly sliced
1 small head cabbage, very thinly sliced
3 cups julienned carrots, about 1 inch in length
1 tablespoon chopped ginger
2 green onions, thinly sliced, or more 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, 8 to 10 minutes. Drain and rinse in cool water. Set aside.
Mix soy sauce, rice wine, and sugar together in a small bowl, stirring until sugar is dissolved.
Heat oil in a wok or large skillet over medium heat. Add chicken and onion and cook in the hot oil for 3 to 5 minutes. Add cabbage, carrots, and ginger and cook until cabbage is softened, 3 to 5 minutes more.
Place prepared noodles on top of chicken and vegetables in the wok. Pour sauce on top. Cover and cook another 3 to 5 minutes. Remove lid and toss mixture together until well combined. Sprinkle green onion over the mixture and serve.

Nutrition Facts : Calories 655.6 calories, Carbohydrate 93.6 g, Cholesterol 64.6 mg, Fat 14 g, Fiber 8 g, Protein 40.9 g, SaturatedFat 2.6 g, Sodium 2033.2 mg, Sugar 16.7 g

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