JAPANESE-STYLE YAKISOBA
The great thing about this Japanese-style yakisoba recipe is you can replace the chicken with any other meat or simply use no meat at all. This can make a great main dish or side dish.
Provided by GunnyHall
Categories World Cuisine Recipes Asian Japanese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 8 to 10 minutes. Drain and rinse in cool water. Set aside.
- Mix soy sauce, rice wine, and sugar together in a small bowl, stirring until sugar is dissolved.
- Heat oil in a wok or large skillet over medium heat. Add chicken and onion and cook in the hot oil for 3 to 5 minutes. Add cabbage, carrots, and ginger and cook until cabbage is softened, 3 to 5 minutes more.
- Place prepared noodles on top of chicken and vegetables in the wok. Pour sauce on top. Cover and cook another 3 to 5 minutes. Remove lid and toss mixture together until well combined. Sprinkle green onion over the mixture and serve.
Nutrition Facts : Calories 655.6 calories, Carbohydrate 93.6 g, Cholesterol 64.6 mg, Fat 14 g, Fiber 8 g, Protein 40.9 g, SaturatedFat 2.6 g, Sodium 2033.2 mg, Sugar 16.7 g
AUTHENTIC YAKISOBA
This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.
Provided by veithk
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
- Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
- Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
- Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 110.2 g, Cholesterol 24.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 1.1 g, Sodium 2220.2 mg, Sugar 13.9 g
MOM'S YAKISOBA(JAPANESE FRIED NOODLES)
My Mom and I created this after being stationed in Japan and eating Yakisoba from the street vendors. This is not exactly the same-but a good substitute
Provided by hokiegal
Categories Japanese
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil noodles in just enough water to cover, including seasoning packet.
- Saute cabbage and onions in 1 T cooking oil.
- when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil.
- Stir to mix and fry noodles.
- Add remaining ingredients, toss to mix.
- Serve hot.
- Serves two.
- Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal.
YAKISOBA (JAPANESE STYLE CHOW MEIN)
Make and share this Yakisoba (Japanese Style Chow Mein) recipe from Food.com.
Provided by Iron Chef Michiba
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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!
YAKISOBA
Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you're not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish's roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It's a Japanese street food favorite that will quickly become a weeknight favorite in your home.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
- For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
- For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
- Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
- Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.
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