Yakisoba is a very popular street food in Japan.
This recipe shows you how to make great yakisoba with less hustle.
This dish by itself could be a complete meal. So I hope it will be your "go to" noodle recipe!!
[Serving] 1
[Prep time] 10 mins
[Cook time] 10 mins
[Storage] Best to eat ASAP
[Difficulty] E *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Thin sliced pork belly 150g
-Salt 1/4tsp (1.25g)
-Black pepper
-Garlic 1tsp (8g)
-Ginger 1/2tsp (4g)
-Chilli paste 1/2tsp (4g)
-Cabbage 150g
-Green onion 60g
-Yakisoba or thin Hokkien Noodle 200g
-Sake | Ryorishu 1tbsp (15ml)
(Garnish)
-Bonito flake
-Fried Egg (Optional but highly recommended)
(Yakisoba sauce)
-Soy sauce 1tsp (5ml)
-Oyster sauce 1/2tbsp (10g)
*(Or pre-made Yakisoba sauce 1tbsp)
[Ingredients] (OUNCE)
-Thin sliced pork belly 0.33lb
-Salt 1/4tsp (0.04oz)
-Black pepper
-Garlic 1tsp (0.28oz)
-Ginger 1/2tsp (0.14oz)
-Chilli paste 1/2tsp (0.14oz)
-Cabbage 5.3oz
-Green onion 2.12oz
-Yakisoba or thin Hokkien Noodle 7.05oz
-Sake | Ryorishu 1tbsp (0.42oz)
(Garnish)
-Bonito flake
-Fried Egg (Optional but highly recommended)
(Yakisoba sauce)
-Soy sauce 1tsp (0.18oz)
-Oyster sauce 1/2tbsp (0.35oz)
*(Or pre-made Yakisoba sauce 1tbsp)
(Chapter)
0:00 prepare Ingredients
0:38 How to make Yakisoba Sauce
0:53 Break time
0:56 Cook pork
1:44 Cook Veggies
2:47 Cook noodle
3:27 Combine
[Instruction]
[Chapter 1 : prepare Ingredients]
Cut cabbage into bite size
Cut green onion leaf into bite size. Chop the stem finely.
Slice the pork into bite size
Mix garlic, ginger, chilli. Set aside
[Chapter 2 : How to make Yakisoba Sauce]
Mix all the ingredients
[Chapter 3 : Cook pork]
Heat a pan with medium high heat. Pour some cooking oil
Add pork, salt and pepper
Give it a quick mix, then leave until it's coloured.
Flip it. Strain the fat if it's too much
[Chapter 4 : Cook Veggies]
Add the cabbage, green onion, salt, the garlic mixture
Bring up to high heat. Cook until the cabbage starts to wilt (about 1min)
Add Sake. Cook 10-20 sec to burn off alcohol
Remove from the heat. Set them aside
*The cabbage should be still bit crunchy. Because the remaining heat will continue to cook it.
[Chapter 5 : Cook noodle]
Wipe the pan. Heat it with medium high heat
Add the pork fat (or cooking oil)
Once the pan is hot, add the noodle
Keep swirling it for even caramelisation
if it doesn't get coloured within few mins, add more oil
Once it's coloured, flip it
*If you add a fried egg at the end, start cooking it when you start cooking the noodle
[Chapter 6 : Combine]
Sooner add the veggie
Give it a quick mix, then add the sauce
Mi again, then serve
Sprinkle some bonito flake, add the fried egg on top, done!!