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Authentic Yakisoba

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Recipe Summary Authentic Yakisoba

This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.

Ingredients | Authentic Cream

4 (8 ounce) packages buckwheat soba noodles

2 tablespoons vegetable oil

1 pound pork tenderloin, cut against the grain in thin strips

2 cups carrots, cut into julienne strips

1 medium onion, cut into julienne strips

1 tablespoon freshly grated ginger

3 cloves garlic, minced

½ head napa cabbage, shredded

⅔ cup yakisoba sauce

salt and ground black pepper to taste

4 tablespoons pickled red ginger (beni shoga), or to taste

4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste

Directions

Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.

Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.

Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.

Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

Chicken breast may be substituted for the pork, but make sure to cut it very thin or the texture will be off.

Info | Authentic Cream

prep: 30 mins cook: 25 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Authentic Yakisoba

World Cuisine Recipes, Asian, Japanese,