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Yakisoba is a kind of Japanese fried noodle. This is a recipe to make the most common type of yakisoba which is stir-fried with meat and vegetables. Packages of yakisoba kits are often available at Asian grocery stores.
- 2 Tbsp vegetable oil
- 2 packages chuka noodles (150g/package)*
- Salt & pepper
- 1/4 lb boneless lean pork, sliced thinly
- 1 clove garlic, minced
- 1/4 white onion, sliced thinly
- 1 green bell pepper, cored and sliced thinly
- 1 small carrot, peeled and sliced thinly into slivers
- 1 cup roughly chopped cabbage
- 1 cup mung bean sprouts, blanched for 30 seconds
- 2 green onions, green parts only, sliced on a bias
- 4-6 Tbsp yakisoba sauce (store-bought or homemade)
- Ao-nori, beni-shoga, katsuobushi and/or mayonnaise for garnish
- *You can also use 2 bricks of ramen noodles, just toss out the salt bombs (seasoning packets).
- *You can even make your own sauce, by simply combining 2 Tbsp of oyster sauce, 1-2 tsp of soy sauce, and 1 Tbsp of sake or water.*
- Pre-cook the chuka noodles. Bring 10 cups of water to a boil; add the noodles and cook for 3 minutes, stirring to separate the noodles. Drain, rinse with warm water, and drain again.
- Season the pork with salt & pepper. Heat 1 Tbsp of the oil in a lidded pan or skillet over medium heat; add the pork and stir-fry until almost completely cooked.
- Add 1 Tbsp of the oil back to the pan. Add the garlic, onion, bell pepper and carrot; saute and stir-fry until mostly tender, about 3-4 minutes.
- Add the cabbage and bean sprouts; stir-fry for 1 minute.
- Add the noodles and pour 1/4 cup water over the noodles. Cover the noodles with a lid and reduce the heat to low. Steam for 2-3 minutes, then uncover the noodles; the water should be almost completely evaporated.
- Add the yakisoba sauce, stir quickly to combine with the meat, noodles & vegetables. Transfer to a service plate.
- Top with the aonori, beni shoga, katsuobushi & mayonnaise if using.