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Yakisoba


Ingredients:

  • 1lb lean pork loin, sliced thinly (against the grain)
  • 1⁄3cup soy sauce
  • 1⁄3cup rice wine
  • 1 1⁄2tablespoons sugar
  • 12ounces Chinese wheat noodles (udon noodles may be substituted)
  • 3tablespoons vegetable oil
  • 1onion, sliced thin
  • 1lb napa cabbage or 1 lb savoy cabbage, sliced very thin
  • 3carrots, grated
  • 1tablespoon chopped ginger
  • 2scallions, thinly sliced (optional)

Directions:

  • In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
  • Cook noodles in boiling water about 8 minutes, or until tender.
  • Drain noodles and rinse under cold water.
  • In a large deep skillet or wok, cook onion in oil for about 3 minutes.
  • Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
  • Add the pork and cook for 2 minutes more.
  • Cover the mixture with noodles and pour the sauce over all.
  • Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
  • Place on a serving platter and garnish with chopped scallions, if desired.

Reviews:

  • mpk4

    Good.

    Thankfully, I read the other reviews prior to making the dish. I was able to manage the “watery” issue by keeping the lid off at times, and making the noodles “very al-dente” (allowing them to further cook in the liquid of the pan). I also gave the pork a little soy maranade.

    My wife wanted more vegetables, my daughters loved the noodles, and I wanted more meat. Imagine that?

    I give this a solid 4 stars with forthcoming meals makings slight changes to increase flavor. I bought precut cabbage, and thin sliced pork which I then cut into strips. Made the dish much easier. Also bought shredded carrots. The only thing I had to chop / cut was the ginger, onion and some added baby bok choy.

    It was a good experience for my first time making yakisoba. I look forward to trying to make it better.

  • Kath_the_Dreamer

    Very easy to make, and turned out delicious! We used only half the cabbage, but will be sure to use more next time as it really just shrunk away. I added a tbsp of sesame oi for flavour and it turned out great. Thanks!

  • Plain Ole Bob

    I can’t write a review yet as I have not used this recipe yet. I just want to review others rateings.

  • junkfordavid

    I’ve made many recipes for yakisoba trying to find one similar to our favorite restaurant. This is finally it! Delicious! Thank you. Question; if one uses Bulldog sauce instead of this homemade version, does one have the right to review the recipe? I just don’t understand that!

  • Technothrakon

    Everyone loved it! I agree that I could have cooked the noodles a little less. Had trouble finding rice wine, so I substituted what sherry I could find at the store. Looking forward to heading to the Asian market and picking up the real stuff. Used crushed ginger paste from a tube as well.

  • apairofpetducks

    Not sure what went wrong with previous reviewer’s attempt, I would say perhaps a spoiled ingredient. Having made this meal several times and intending to make it several hundred more, I can tell you its 5 stars all the way.

  • Montana Heart Song

    I would eat almost 3 times a week Yakisoba from a street vendor who would bring steaming bowls to your home on his motorcycle. He had a wooden separated platform shelf mounted on the back of his cycle. It was the best I have ever eaten. Your recipe is almost as good. I did cut back a little on the amount of noodles and used udon noodles and green scallions. In the winter use carrots, summer use sweet peppers of any color. I prefer red or yellow or the small black ones.

  • mama smurf

    Made this for Zaar Chef Alphabet Soup ~ 2014 and DH and I weren't disappointed. I did cut the noodles back a little, added some minced garlic (which I add to almost everything) and added some shitake mushrooms and pea pods (to use up). Served with Is It Egg Roll or Eggroll?#72124 and we had a great dinner. Thank you for posting.

  • Don’teattheyellowsnow

    Great
    I substitute carrots with broccoli (which imo tastes great with soy sauce)

  • B. Licious

    Very easy and delicious. Thanks. The only thing I did different was to remove the cabbage/carrot mixture from the wok before cooking the meat for food hygiene reasons, After it was cooked through I added it back.

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