Authentic Yakisoba

Authentic Yakisoba

Food Wiki
My host mother in Osaka, Japan, shared this genuine yakisoba recipe with me, and it's the real deal. My friends can't get enough of it.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast
Cuisine Japanese
Servings 8
Calories 584 kcal

Ingredients
  

  • 4 (8 ounce) packages buckwheat soba noodles.
  • 2 tablespoons vegetable oil.
  • 1 pound pork tenderloin, cut against the grain in thin strips.
  • 2 cups carrots, cut into julienne strips.
  • 1 medium onion, cut into julienne strips.
  • 1 tablespoon freshly grated ginger.
  • 3 cloves garlic, minced.
  • ½ head napa cabbage, shredded.
  • ⅔ cup yakisoba sauce.
  • salt and ground black pepper to taste.
  • 4 tablespoons pickled red ginger (beni shoga), or to taste.
  • 4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste.

Instructions
 

  • 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

Calories: 584kcalCarbohydrates: 110gProtein: 27gFat: 6gSaturated Fat: 1gCholesterol: 25mgSodium: 2220mgPotassium: 624mgFiber: 2gSugar: 14gVitamin C: 11mgCalcium: 83mgIron: 4mg
Keyword Authentic Yakisoba
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Article Categories:
Japanese Main Dish

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