Yakisoba – Fried Noodles with Vegetables and Pork Recipe
Yakisoba is classic Japanese festival street food: stir-fried noodles with vegetables and meat in a sweet-salty sauce. It’s a bit like a cross between Chinese chow mein and a Polish “clean-out-the-fridge skillet.” A perfect one-pan dish for a quick lunch or dinner when you want to use up vegetables lingering in the fridge.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- wheat noodles e.g. ramen noodles or thick egg noodles - 250 g
- pork thinly sliced pork loin or pork neck - 200 g
- white cabbage shredded into strips - 150 g
- carrot cut into thin matchsticks - 1 piece
- onion sliced into thin wedges - 1 piece
- vegetable oil for frying - 2 tablespoons
- soy sauce - 2 tablespoons
- oyster sauce for deeper flavor - 1 tablespoon
- ketchup - 1 tablespoon
- sugar - 1 teaspoon
- pepper freshly ground - 0.25 teaspoons
- chives for sprinkling - 2 tablespoons
Main Ingredient:
pasta
Preparation
- Cook the noodles according to the package instructions, but shorten the cooking time by 1 minute so they stay slightly springy. Drain and briefly rinse under cold water to keep them from sticking together.
- In a small bowl, mix the soy sauce, oyster sauce, ketchup, and sugar until the sugar dissolves. Set aside.
- Heat 1 tablespoon of oil in a large frying pan or wok over high heat. Add the sliced pork and stir-fry for 3–4 minutes, until browned and no longer raw.
- Add the onion and fry over medium heat for 3–4 minutes, until it softens and turns slightly translucent but does not brown.
- Add the carrot and cabbage, increase the heat, and stir-fry for 4–5 minutes, stirring often, until the vegetables soften but remain slightly crunchy.
- Push the vegetables and meat to one side of the pan, pour the remaining 1 tablespoon of oil onto the empty side, and add the cooked noodles. Stir-fry for 1–2 minutes to heat through.
- Pour the prepared sauce over the noodles and vegetables and mix everything thoroughly with tongs or two spoons so the sauce coats all the ingredients evenly. Fry for another 2 minutes.
- Season with freshly ground pepper, taste, and add a little more soy sauce if needed. Serve immediately, sprinkled with chopped chives.
Storage
In fridge:
2 days
Freezing:
Yes
Przechowuj w szczelnym pojemniku. Podgrzewaj na patelni z 1–2 łyżkami wody, mieszając, aż makaron zmięknie i się podgrzeje. Po rozmrożeniu nie zamrażaj ponownie.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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