How to make classic Japanese Yakisoba recipe
For the noodles:
- 120g thinly sliced pork belly (see note)
- 1/4 white onion
- 3 layers white cabbage
- 100g beansprouts
- 1/2 carrot
- 200g egg noodles (if you use dry noodles you’ll need to boil them first)
- 1 tbsp oil (vegetable or sunflower)
- Pickled ginger (optional)
- Bonito flakes (also called katsuoboshi, optional)
For the sauce:
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp ketchup
- 1/2 tbsp sake
- 1/2 tsp sugar
- Pinch of black pepper
- 1 tsp sesame oil
- Start by making the sauce, mix 1 tbsp oyster sauce, 1 tbsp soy sauce, 2 tbsp ketchup, 1/2 tbsp sake, 1/2 tsp sugar, a pinch of black pepper and 1tsp of sesame oil in a small bowl until well incorporated. Set aside
- Cut the white onion into thin slices and roughly chop the white cabbage into medium sized pieces.
- If you are using ‘straight to wok’ style noodles then rinse them in cold water. If you are using dried noodles, cook them for a few minutes less than the instructed time and pour into a cullender, rinse with cold water.
- Heat the wok or frying pan on a medium high setting and add one tbsp of oil (vegetable or sunflower).
- Add the noodles to the wok and cook until the underneath is brown but not burnt.
- Flip the noodles and brown on the other side too.
- Once done, put the noodles into a bowl and set aside.
- Next, put the thinly sliced pork belly into the same wok. (Add more oil if it’s dried out)
- Cook through until lightly brown.
- Add the cabbage, onion and carrot into the wok together with the pork belly.
- Once the vegetables are slightly softened, put the noodles back in.
- Add the sauce and use cooking chopsticks or tongs to pull apart the noodles. (As they cool, they stick together, the sauce and heat will allow you to separate them again)
- Add the beansprouts and stir fry for 2-3 minutes.
- Dish up and garnish with bonito flakes and pickled ginger (optional)
If the taste is not strong enough, add a little more oyster sauce. 1/2 tsp at a time and taste test.
If you can’t thinly slice the pork belly, unsmoked bacon is a great substitute. Pork is the most traditional choice of meat for this dish, but you can try it out with chicken or for a delicious vegetarian option you could use fried tofu!
- Category: Noodles
- Method: Stir fry
- Cuisine: Japanese
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