Yakisoba

Yakisoba

Yakisoba is a quick and easy, and most of all, delicious Japanese Stir-Fried Noodle dish. This version is made with chicken or pork and vegetables and seasoned with a sweet & savory sauce.


Adapted from Just One Cookbook

Prep: 10 min

Cook: 20 min

Servings: 2


Ingredients:

  • 1 box of Nona Lim Traditional Ramen
  • 1/2 medium yellow onion, sliced
  • 1 medium carrot, julienned
  • ⅓ of a green cabbage, cut into bite-size pieces
  • 6 dried/fresh shiitake mushrooms (optional), sliced

    *If using dried shiitakes, soak for at least 30 minutes prior if using.

    • 4 green onions, sliced into 2in pieces
    • 1 whole chicken breast, or protein of choice, sliced into thin one inch strips
    • 2 Tbsp vegetable oil
    • Freshly ground black pepper
    • Yakisoba sauce (recipe below)

    Yakisoba Sauce (Makes about ½ cup)

    • 2 tsp sugar
    • 2 tsp soy sauce
    • 4 tsp oyster sauce (or mushroom sauce as a vegetarian option)
    • 3 tsp ketchup
    • 3 Tbsp Worcestershire sauce

    Garnish

    • Dried seaweed
    • Pickled red ginger
    • Bonito flakes

    Instructions:

    1. Whisk all the ingredients for Yakisoba sauce together and set aside.
    2. Bring a pot of water to a boil, add Tokyo Ramen and cook for 2 minutes.
    3. Strain and rinse noodles under cold water to stop cooking and get rid of excess starch, set aside.
    4. In a skillet or wok, heat oil on medium-high heat and cook meat until no longer pink.
    5. Add the onion and carrot and cook for 1-2 minutes. Then add the cabbage and cook until al dente.
    6. Add the green onion and shiitake mushrooms and cook for 2 minutes and season with freshly ground black pepper. Check the chicken, it should be fully cooked by this point.
    7. Rinse the noodles again with hot water to bring it up to temperature and add to the skillet/wok, and lower heat to medium.
    8. Add Yakisoba Sauce to taste. Mix everything together.
    9. Transfer to plates and garnish. Serve warm.

    Leave a comment

    All comments are moderated before being published