Yakisoba is a popular Japanese dish for all the generations. It is also a typical dish sold at food stalls in Japanese festivals. There are many yakisoba recipes out there (Such as the one described in the noodle package, home recipe etc.) but for me this recipe which I learned from a TV show is the best way to cook REALLY GOOD yakisoba. I slightly customized it to my taste! Once you learn how to cook Yakisoba, you will never settle for the instant variety again!
It is also very easy to do. So easy that I can entrust the cooking to Kaeru without worrying about stomach problems.
Ingredients (serves 1):
- 60-80g (2-3 pcs) Cabbage Leaves
- 40g sliced pork *Preferably bara niku (back ribs/ ばら肉)
- 1 pack fresh Yakisoba noodle *There are dry and fresh types of yakisoba noodles. Fresh ones are used for this recipe. This type is usually sold in individual square shaped packages (see the photo below). When you take it out from the package, try to keep the shape!
- 20ml Worcestershire sauce or Powdered Yakisoba sauce mixed with 20ml water*Powdered Yakisoba sauce is available at supermarkets. Usually, a packet is already included in the noodle pack.
- 1 small spoon cooking oil
- 40 ml hot water
1. Cut cabbage leaves coarsely and cut pork into 2-3 cm pieces.
2. Spread cooking oil in the pan and put the Yakisoba noodles in before you start heating. Fry one side of Yakisoba noodle for 2min over medium heat. *No need to stir.
3. Flip and fry the other side of noodle. Fry pork until it is cooked.
4. Add cabbage leaves and hot water and cover the pan. Turn up the heat and cook for 1 and a half mins.
5. Remove the cover, add sauce then mix. Stir for 30 seconds.
6. Transfer to a bowl then serve hot! Ittadakimasu!