Japanese Yakisoba
Yakisoba is the Japanese version of the stir-fried noodles with sauce that sets this dish apart.
Ingredients
- 4 servings dry ramen noodles
- 2 tablespoons vegetable or canola oil divided
- 3/4 lb thin pork chops or 4-5 strips of bacon
- 1/2 head cabbage, chopped
- 1/2 onion, sliced thin
- Beni-shouga, red ginger garnish
- Aonori, seaweed flakes garnish, optional
Yakisoba sauce
- 2 tablespoons Japanese sake
- 2 tablespoons soy sauce low sodium
- 2 tablespoons Worcestershire sauce Japanese brand, Bulldog
- 2 tablespoons oyster sauce
Instructions
- In a small bowl, mix all the sauce ingredients. Set it aside.
- Cut up vegetables and pork (or bacon). Cabbage should be roughly chopped, into bite-size pieces.
- Cook noodles according to instructions. Drain and add 1 tablespoon of vegetable oil to cooked noodles. Lightly toss to coat. Set it aside.
- In a large wok or frying pan, heat 1 tablespoon of vegetable/canola oil to medium-high. Add pork/bacon and cook until the meat starts to brown. Add onions and cabbage.
- When the onions and cabbage begin to brown, add the noodles.
- Add the sauce and mix. Stir to coat the sauce. Adjust the taste with salt and pepper to your liking.
- Add beni-shouga and aonori for garnish before serving. Serve immediately.