1/9 Photos of Yakisoba
Sue Lau's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
- 2Cook noodles in boiling water about 8 minutes, or until tender.
- 3Drain noodles and rinse under cold water.
- 4In a large deep skillet or wok, cook onion in oil for about 3 minutes.
- 5Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
- 6Add the pork and cook for 2 minutes more.
- 7Cover the mixture with noodles and pour the sauce over all.
- 8Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
- 9Place on a serving platter and garnish with chopped scallions, if desired.
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Nutritional Facts for Yakisoba
Serving Size: 1 (367 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 438.3
- Calories from Fat 194
- Total Fat 21.5 g
- Saturated Fat 5.4 g
- Cholesterol 91.9 mg
- Sodium 1448.8 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 3.4 g
- Sugars 10.1 g
- Protein 37.3 g
The following items or measurements are not included:
Chinese wheat noodles