How to Cook Yakisoba
Serves: 3
Ingredients needed to make yakisoba:
- 1 lb pork, sliced against the grain
- 1 small head cabbage, chopped
- 3 scallions, sliced
- 4 carrots, cut into thin strips
- 2 garlic cloves
- 1 onion
- 2 tbsp fresh ginger
- 12 oz ramen noodles
- 3 tbsp nori sheets (seaweed)
- Kizami shoga or Japanese pickled ginger, as required
- 3 tbsp vegetable oil
- Salt and freshly ground black pepper to taste
For the sauce:
- 1/3 cup rice wine
- 2 tbsp sugar
- ½ cup soy sauce
Cooking instructions for yakisoba:
- Whisk the sugar in a bowl of soy sauce until it dissolves and stir in a bout of rice wine; set aside. If you can’t get hold of soy sauce or dislike it, swap it with Worcestershire sauce without compromising much with flavors.
- Drop the ramen noodles in a stockpot of salted water and bring it to a boil.
- Once they are al dente, drain in a colander and pour cold water immediately over them to avoid from sticking to one another; set aside until required.
- Drizzle oil in a wok and heat it till it is smoking hot, over moderate heat.
- Toss in the sliced pork and cook for about 4-5 minutes or until the meat browns evenly. You can substitute pork with other meats like chicken or beef and even seafood like shrimp.
- Stir in the garlic, onions, ginger as well as carrots and sprinkle a dash of salt to season, followed by black pepper.
- Pile up the cooked noodles on top and pour the prepared sauce over it.
- Stir the mixture well until the noodles as well as the veggies are smothered with the yakisoba sauce.
- Heat the yakisoba for a few minutes and transfer it to serving bowls.
- Top it up with the nori sheets and serve with the Kizami shoga by the side.
- The Japanese love to savour it with fried eggs and often sandwich them between two halves of a bun.
- All the Japanese ingredients are readily available in Asian supermarkets. If you are too lazy to make the yakisoba sauce, then buy the packaged one from shop.
Image credit: Wikimedia Commons
Last Updated on December 13, 2012 by
