Recipe by Iron Chef Michiba
This can be seen at any festival about.
Top Review by halfazninvzn
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!
- 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