May 4, 2016
Yakisoba is a Japanese stir fried noodle dish with origins in China, made with bite sized pieces of vegetables and pork (optional), seasoned with salt, pepper and a sweet and tangy yakisoba sauce. Traditionally sold at Japanese festivals, yakisoba has since made its way into every day Japanese cuisine.
Yakisoba noodles, also called chuka soba or chukka men, are the Japanese version of Chinese egg noodles. Chuka soba can also be used in Japanese ramen.
Yakisoba can even be found in the form of a sandwich, called yakisoba pan. Popular with those that need a quick bite on the go, you can find them in convenience stores all over Japan, as well as Uwajimaya’s own deli!
Yakisoba is an easy dish to make at home and you can vary the recipe depending on what you have in your refrigerator. Here’s a recipe and video for traditional Pork and Cabbage Yakisoba. If you want, you can replace the pork with beef, seafood or even tofu. Other vegetables, like bean sprouts, corn, snow peas and broccoli can be added as well.
Pork Yakisoba (4 servings)
20 oz Yakisoba Noodles
¼ lb Pork Shoulder ½ inch dice
2 cup Green Cabbage diced
1 cup Yellow Onion thinly sliced
1 T Carrots small julienne
2 T Yakisoba Sauce
2 tsp Soy Sauce
1 T Sake/cooking wine or water
1 T Vegetable Oil
1 tsp Kizami Shoga
1 tsp Green Onion minced
1 T Japanese Style Mayonnaise
Yakisoba Stir fry: Heat oil until slightly smoking add pork until surface is brown. Add onions, cabbage, carrots and cook for two minutes or until surface slightly brown. Deglaze the surface of the pan with cooking sake or water. Add noodles and allow heat and moisture loosen the noodles. Once the liquid evaporates, add yakisoba sauce and soy sauce and mix it into the noodles.
Serve four portion bowls. Garnish with ginger, green onion, Japanese mayo and serve.