Yakisoba

READY IN: 50mins
Recipe by PalatablePastime

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.

Top Review by mpk41040

Good.

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.

Ingredients Nutrition

Directions

  1. In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
  2. Cook noodles in boiling water about 8 minutes, or until tender.
  3. Drain noodles and rinse under cold water.
  4. In a large deep skillet or wok, cook onion in oil for about 3 minutes.
  5. Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
  6. Add the pork and cook for 2 minutes more.
  7. Cover the mixture with noodles and pour the sauce over all.
  8. Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
  9. Place on a serving platter and garnish with chopped scallions, if desired.

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