Yakisoba (Japanese stir fry noodles)
Yakisoba (Japanese stir fry noodles)

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, yakisoba (japanese stir fry noodles). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Yakisoba (Japanese stir fry noodles) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Yakisoba (Japanese stir fry noodles) is something which I have loved my whole life.

Yakisoba (焼きそば) is the Japanese version of stir-fried noodles. The noodles are cooked with sliced pork and plenty of vegetables, then coated with a special sauce. What distinguishes Yakisoba from other Asian stir-fried noodles is this special sauce, which is sweet and a little bit spicy.

To begin with this particular recipe, we must first prepare a few components. You can cook yakisoba (japanese stir fry noodles) using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Yakisoba (Japanese stir fry noodles):
  1. Take Onion
  2. Take Carrot
  3. Take Mushrooms
  4. Get Spring onions
  5. Make ready bag Been sprouts optional
  6. Take Cabbage leaves
  7. Prepare Sliced beef (Your chice of meats or seafood)
  8. Prepare egg noodles
  9. Get Yakisoba sauce(recipe below)
  10. Make ready Worcestershire sauce
  11. Prepare Oyster sauce
  12. Get Ketchup
  13. Take Soy sauce
  14. Make ready Sugar(add more sugar, if needed.)
  15. Make ready Toppings (Optional)
  16. Make ready Aonori (dried green seaweed)
  17. Get Pickled red ginger

Yakisoba (Japanese Stir-Fry Noodles) Fauzia's Kitchen Fun. Yakisoba is a delicious noodle stir-fry dish that is popularly sold as a street food in Japan. It consists of noodles combined with some form of meat/chicken/seafood and vegetables, which are then all seasoned with a sweet and savoury sauce. Semi-homemade Yakisoba options: use dry or fresh Japanese style noodles and bottled yakisoba sauce If your local stores do not carry yakisoba kits in the refrigerator or freezer sections of your supermarkets, then making yakisoba with semi-homemade ingredients is another option for families with food allergies.

Steps to make Yakisoba (Japanese stir fry noodles):
  1. To make Yakisoba sauce.Whisk all ingredients for yakisoba sauce.and set aside.
  2. To make Yakisoba.Slice the onion, cut the carrot into julienned strips, and slice the mushrooms.
  3. Chop the spring onion into 2 inch pieces, cut the cabbage into small bite pieces and cut the meat into 1 inch pieces.
  4. In a skillet or wok, heat oil on medium high heat. Cook the meat until no longer pink.
  5. Add the onion and carrot and cook for 1-2 minutes.
  6. Add the cabbage and been sprouts cook until almost tender.
  7. Lastly add the spring onion and mushrooms and cook for 1 minute. Season with freshly ground black pepper.
  8. Transfer the yakisoba noodles to a sieve and quickly run hot water over yakisoba noodle. Separate the noodles with hands. Add the noodles to the skillet/wok, and lower the heat to medium. It’s best to use tongs to combine the noodles with ingredients. Keep an eye on the noodles as they may stick to the skillet/wok.
  9. Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce to use. Mix all together using tongs. Transfer to plates and garnish with dried green seaweed and pickled red ginger. Serve immediately.

Yakisoba is a Japanese noodle dish that literally translates to grilled (yaki) noodles (soba). This Japanese dish has a heavy Chinese influence and is very similar to Chinese Chow Mein. Both dishes feature stir fried noodles, however, Chinese chow mein uses wheat noodles that are often fried crisp or nearly crisp before being mixed or topped with the stir. Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce. My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens.

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