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home > recipes > meat > yakisoba
from US Yakisoba 1 pound of lean pork, sliced against the grain 4 carrots, sliced thin, length-wise like matchsticks 1 head of a small cabbage, chopped 1 onion, sliced thin 2 garlic cloves, chopped 12 ounces of ramen or thicker wheat flour noodles or chuka noodles 2 tablespoons of grated fresh ginger 3 scallions, finely sliced 3 tablespoons of vegetable oil Salt and pepper to taste 3 tablespoons of aonori (shredded seaweed) Kizami shoga (red pickled ginger that is available at Asian markets) Sauce 1/2 cup of shoyu (soy sauce) 1/3 cup of rice wine 2 tablespoons of sugar Instructions 1. In a small bowl, mix soy sauce, rice wine, and sugar. 2. Stir until dissolved. Set aside. 3. Cook noodles in a pot of water. Bring to boil and let boil for about 10 minutes. 4. Drain and set aside. 5. Under medium heat, add oil to a large frying pan or to a wok. 6. Add pork. Stir while frying. 7. Add onions, ginger, garlic, and carrots. 8. Stir well while cooking and add salt and pepper to taste. 9. Mix in the cooked noodles and soy sauce mixture. 10. Make sure everything is coated with the sauce. 11. Let simmer for five minutes. 12. Serve on a plate with a seaweed and red pickled ginger garnish on top. 13. This recipe serves four to six people. Variations You may also add other ingredients, or substitute some of the vegetables for those you like best. Pork can also be substituted for another type of meat or seafood. Some ideas include: 1 cup of bean sprouts 1 cup of shrimp or prawns 1 pound of sliced beef (in lieu of the pork) 1 cup of thinly sliced green peppers Bottled Yakisoba Sauce At your grocery store, or local Asian food store, you may find yakisoba sauce in a bottle. There are different brands and kinds, so check to see what suits your tastes. Some prefer tonkastu sauce in their yakisoba. This thick brown sauce comes in a bottle as well and can be purchased at your Asian market or in the Asian section of your grocery store. Instant Yakisoba Since yakisoba is so popular, there is an instant version which is made of dehydrated noodles and vegetables. Boiling water is added to the container, and after five minutes, the noodles are tender. Contents from a flavor pack are mixed in, and seaweed is provided in another packet to sprinkle on top. Often this instant yakisoba is enjoyed by children after school or as part of a lunch menu.

Yakisoba


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(posted December 5, 2010)

from US

Yakisoba
1 pound of
lean pork, sliced against the grain
4 carrots, sliced
thin, length-wise like matchsticks
1 head of a small
cabbage, chopped
1
onion, sliced
thin
2
garlic cloves, chopped
12 ounces of
ramen or thicker wheat flour noodles or chuka noodles
2 tablespoons of grated fresh ginger
3 scallions, finely sliced
3 tablespoons of vegetable oil
Salt and pepper to taste
3 tablespoons of aonori (shredded
seaweed)
Kizami
shoga (red pickled ginger that is available at Asian markets)

Sauce
1/2 cup of
shoyu (soy
sauce)
1/3 cup of
rice wine
2 tablespoons of
sugar

Instructions

1. In a small bowl, mix
soy
sauce,
rice
wine, and sugar.
2. Stir until dissolved. Set aside.
3. Cook
noodles in a
pot of water. Bring to boil and let boil for about 10 minutes.
4.
Drain and set aside.
5. Under medium heat, add oil to a large
frying
pan or to a wok.
6. Add
pork. Stir while frying.
7. Add onions, ginger,
garlic, and carrots.
8. Stir well while cooking and add
salt and pepper to taste.
9. Mix in the
cooked noodles and soy
sauce mixture.
10. Make sure everything is coated with the
sauce.
11. Let
simmer for five minutes.
12. Serve on a plate with a
seaweed and red pickled ginger garnish on top.
13. This recipe serves four to six people.

Variations

You may also add other ingredients, or substitute some of the vegetables for those you like best.
Pork can also be substituted for another type of meat or seafood. Some ideas include:

1 cup of
bean
sprouts
1 cup of
shrimp or prawns
1 pound of sliced
beef (in lieu of the pork)
1 cup of thinly sliced
green peppers

Bottled Yakisoba
Sauce

At your grocery store, or local Asian food store, you may find yakisoba
sauce in a bottle. There are different brands and kinds, so check to see what suits your tastes. Some prefer tonkastu sauce in their yakisoba. This thick
brown sauce comes in a bottle as well and can be purchased at your Asian market or in the Asian section of your grocery store.

Instant Yakisoba

Since yakisoba is so popular, there is an instant version which is made of dehydrated
noodles and vegetables. Boiling water is added to the container, and after five minutes, the noodles are tender. Contents from a flavor pack are mixed in, and seaweed is provided in another packet to sprinkle on top. Often this instant yakisoba is enjoyed by children after school or as part of a lunch menu.



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