Prep 10 mins
Cook 10 mins
This can be seen at any festival about.
- 3 (7 ounce) packages yakisoba noodles or 3 (7 ounce) packages angel hair pasta
- 1⁄4 lb pork (sliced or ground)
- 1 carrot
- 1⁄2 cup chopped cabbage
- 4 shiitake mushrooms (optional)
- fresh ground black pepper, to taste
- 2 tablespoons cooking oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Mix Worcestershire sauce, ketchup, soy sauce, and oyster sauce together.
- Heat oil to medium high heat.
- Sauté pork, then add vegetables, cook until soft, but not too soft.
- Add cooked Yakisoba and Sauce.
- Your done!
I solved the worcestershire-y taste problem. Use the same ingredients, except for the sauce. I changed the sauce to: 2 tbsp. oyster sauce 2 tbsp. soy sauce 5 tbsp ketchup 3 tbsp. mirin (japanese cooking seasoning, can be found in asian stores) 2 dashes of worcestershire sauce. **If you like it spicy add 1tsp sriracha hot chile sauce (thai hot sauce with green lid, asian food stores). Follow the recipe the same as original, but fry 1/2 tsp. minced ginger with your meat and veggies, mix all sauce ingredients separately, add noodles, fry together, add sauce, fry and mix together. This is the way we make it at a japanese restaurant I used to work it, I like to use thin sliced top sirloin steak insteak of pork, grated carrot, thin sliced red and green cabbage, and sliced onions, don't use shitake mushrooms... you would never put this in yaki-soba... yaki udon noodles can also be used instead of soba noodles, and chicken instead of beef. Enjoy!
The sauce was really strong tasting, quite overpowering. I suggest using it sparingly initially and adjust to taste. The flavour of the sauce reminds me of the sauce the Japanese drizzle over their okonomiyaki.
I didn't use soba noodles so I'm only leaving comments. I used ground pork, very fine rice noodles and sliced the carrot with my japanese mandoline. I found the sauce too worcestershire sauce-y which wasn't very nice to me. I think maybe some garlic or fresh ginger root might perk this dish up.