Japanese
Yakisoba
Japanese
JapanYakisoba
Japanese stir-fried noodles with pork, cabbage, carrot, onion, and shiitake tossed in a sweet-savory sauce built on Worcestershire, oyster sauce, and soy.
Ingredients
Pull out and measure what you need before you start cooking.
- 480 g pre-steamed yakisoba noodles
- 340 g sliced pork belly
- 225 g green cabbage or white cabbage
- 3 shiitake mushrooms
- 1 carrot
- 1/2 yellow onion
- 2 spring onions
- 2 tbsp neutral oil
- 1 dl Worcestershire sauce
- 4 tsp oyster sauce
- 4 tsp ketchup
- 2 tsp soy sauce
- 2 tsp sugar
- Black pepper
- Pickled red ginger or aonori to serve, optional
Good to know
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 3 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Whisk together the Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar until the sugar dissolves.
- 2
Cut the pork into pieces. Slice the onion, carrot, cabbage, shiitake, and spring onions.
- 3
Heat 1 tbsp of the oil over medium heat and add the noodles without pulling them apart straight away. Turn them once the underside is warm, loosen them gently, and transfer to a plate.
- 4
Cook the pork in the remaining oil until no longer raw. Season with black pepper and add the onion and carrot. Stir-fry for 1 to 2 minutes.
- 5
Add the cabbage and shiitake and cook until almost tender. Add the spring onions and then return the noodles on top of the vegetables.
- 6
Pour over the sauce and toss until the noodles are evenly glossy and heated through. Serve immediately, with pickled ginger or aonori if you like.
Serving profile
About this recipe
15 ingredients and 6 steps from prep to serving.
More recipes
Tags
Source
Source and image
Here you can see where the recipe comes from, whether it has an owned photo, and when the page was last updated.
Recipe source: Ingredienser, proportioner och metod granskade mot Just One Cookbooks yakisoba. Original link
Serve with
Serve with
Here you can keep building the meal with drinks, sweets, or another dish that fits what you are already looking at.
In the glass
Drinks that fit this recipe naturally.
These drinks sit naturally next to the recipe you are already reading.
International
Non-Alcoholic Citrus Spritz
Non-Alcoholic Citrus Spritz with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
International
Espresso Tonic Mocktail
Espresso Tonic Mocktail with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
After dinner
A softer finish after the main cook.
These fika and dessert options make sense after the meal.
Similar recipes
More from the same cuisine
Japanese
Chicken teriyaki
Same cuisine
Chicken teriyaki
Japanese chicken teriyaki with the classic four-part glaze of soy sauce, mirin, sake, and sugar.
Japanese
Oyakodon
Same cuisine
Oyakodon
Japanese donburi with chicken, onion, and softly cooked egg simmered in dashi, soy, mirin, and sugar, served over rice.
Japanese
Chicken Ramen
Same cuisine
Chicken Ramen
A fast chicken ramen with chicken breast, stir-fry vegetables, noodles, and a halved egg in hot chicken broth finished with chilli and chives.