Yakisoba (焼きそば)
Yakisoba (焼きそば) is a dairy free main course. This recipe makes 3 servings with 571 calories, 14g of protein, and 26g of fat each. For 76 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Norecipes requires white pepper, vegetable oil, ketchup, and onion. This recipe is typical of Japanese cuisine. 72 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Try Yakisoba, Yakisoba, and Chicken Yakisoba for similar recipes.
Servings: 3
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
230 grams fresh yellow noodles ((such as ramen))
2 teaspoons vegetable oil
100 grams pork belly ((or bacon, thinly sliced & chopped))
100 grams onion (( - 1/2 small onion, sliced))
100 grams cabbage (( - 2 leaves, chopped))
60 grams carrot (( - 1/2 carrot, julienned))
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1 tablespoon oyster sauce
1/2 tablespoon honey
¼ teaspoon white pepper
1 tablespoon vegetable oil
Aonori ((for garnish))
Benishoga ((for garnish))
Equipment:
whisk
bowl
frying pan
griddle
spatula
Cooking instruction summary:
Steps Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together. Prep the vegetables and make the sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a small bowl. Heat a large heavy-bottomed frying pan or griddle over high heat until hot. Add 1 tablespoon of oil along with the pork belly or bacon. Fry until the fat from the pork has started to render out. Add the carrots, onions, and cabbage and stir fry using two spatulas until the vegetables are vibrant in color and starting to wilt (they don't need to be fully cooked through yet). Add noodles and toss with the oil in the pan. If you notice they are sticking, add some more oil directly onto the noodles. Drizzle the sauce evenly over the noodles and continue tossing and frying until the noodles are a uniform color and you can smell the sauce starts to caramelize. Plate the yakisoba and sprinkle with aonori and benishoga to garnish.
Step by step:
1. Steps
2. Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your fingers to agitate the noodles.
3. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
4. Prep the vegetables and make the sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a small bowl.
5. Heat a large heavy-bottomed frying pan or griddle over high heat until hot.
6. Add 1 tablespoon of oil along with the pork belly or bacon. Fry until the fat from the pork has started to render out.
7. Add the carrots, onions, and cabbage and stir fry using two spatulas until the vegetables are vibrant in color and starting to wilt (they don't need to be fully cooked through yet).
8. Add noodles and toss with the oil in the pan. If you notice they are sticking, add some more oil directly onto the noodles.
9. Drizzle the sauce evenly over the noodles and continue tossing and frying until the noodles are a uniform color and you can smell the sauce starts to caramelize.
10. Plate the yakisoba and sprinkle with aonori and benishoga to garnish.
Nutrition Information:
covered percent of daily need
