Prep 15 mins
Cook 35 mins
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.
- 453.59 g lean pork loin, sliced thinly (against the grain)
- 78.07 ml soy sauce
- 78.07 ml rice wine
- 22.18 ml sugar
- 340.19 g Chinese wheat noodles (udon noodles may be substituted)
- 44.37 ml vegetable oil
- 1 onion, sliced thin
- 453.59 g napa cabbage or 453.59 g savoy cabbage, sliced very thin
- 3 carrots, grated
- 14.79 ml chopped ginger
- 2 scallions, thinly sliced (optional)
- 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.
Thankfully, I read the other reviews prior to making the dish. I was able to manage the "watery" issue by keeping the lid off at times, and making the noodles "very al-dente" (allowing them to further cook in the liquid of the pan). I also gave the pork a little soy maranade.
My wife wanted more vegetables, my daughters loved the noodles, and I wanted more meat. Imagine that?
I give this a solid 4 stars with forthcoming meals makings slight changes to increase flavor. I bought precut cabbage, and thin sliced pork which I then cut into strips. Made the dish much easier. Also bought shredded carrots. The only thing I had to chop / cut was the ginger, onion and some added baby bok choy.
It was a good experience for my first time making yakisoba. I look forward to trying to make it better.
I substitute carrots with broccoli (which imo tastes great with soy sauce)
Everyone loved it! I agree that I could have cooked the noodles a little less. Had trouble finding rice wine, so I substituted what sherry I could find at the store. Looking forward to heading to the Asian market and picking up the real stuff. Used crushed ginger paste from a tube as well.