
Authentic Yakisoba
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.
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
Tried this recipe?Let us know how it was!