Yakisoba

Nutrition · per serving

Steps

1. 1

   Whisk the soy sauce, Worcestershire sauce, oyster sauce, tomato ketchup, sugar, rice vinegar and optional chilli flakes together in a small bowl until smooth.

   2 tbsp Soy sauce1 tbsp Worcestershire sauce1 tbsp Oyster sauce1 tbsp Tomato ketchup1 tsp Sugar1 tsp Rice vinegar¼ tsp, optional Chilli flakes
2. 2

   If necessary, cook the noodles according to the package directions, drain and briefly rinse under cold water. Drain well. Prepare the pork shoulder, white cabbage, carrot, spring onions, garlic and ginger. Have all the ingredients ready to hand, as the stir-frying goes very quickly.

   300 g, precooked or cooked according to package directions Yakisoba or ramen wheat noodles200 g, cut into very thin strips Pork shoulder250 g, finely sliced White cabbage1, cut into fine matchsticks Carrot3, sliced into rings Spring onions2 cloves, finely chopped Garlic15 g, finely grated Ginger
3. 3

   Heat a large wok or wide frying pan over high heat. Add the oil and stir-fry the pork strips vigorously for 2 to 3 minutes, until lightly browned around the edges and cooked through. Remove and set aside.

   2 tbsp Neutral oil200 g, cut into very thin strips Pork shoulder
4. 4

   Heat the remaining oil. Stir-fry the carrot and white cabbage for 3 minutes, until lightly browned but still crisp. Add the garlic, ginger and half of the spring onions and stir-fry for 30 seconds.

   2 tbsp Neutral oil1, cut into fine matchsticks Carrot250 g, finely sliced White cabbage2 cloves, finely chopped Garlic15 g, finely grated Ginger3, sliced into rings Spring onions
5. 5

   Add the noodles and fried pork to the wok. Pour in the sauce and stir-fry everything for 2 to 3 minutes using vigorous wok movements, until the noodles are glossy and the sauce has reduced slightly. Do not stir continuously for too long, so that some parts of the noodles and the cabbage edges can develop a light char.

   300 g, precooked or cooked according to package directions Yakisoba or ramen wheat noodles200 g, cut into very thin strips Pork shoulder
6. 6

   Divide the yakisoba between two bowls immediately and garnish with the remaining spring onions, optional katsuobushi and sesame seeds. Serve hot.

   3, sliced into rings Spring onions5 g, optional Katsuobushi1 tsp, optional Sesame seeds

Origin & History

Yakisoba developed in Japan during the 20th century from Chinese-influenced stir-fried noodles and became a popular dish at festivals and food stalls. Traditionally, wheat noodles are stir-fried in a wok with cabbage, pork and a Worcestershire-based sauce.