Yakisoba is Japanese stir-fried noodles. It doesn’t have soup, but the sauce is the best! It’s a little sweet and really savoury.
Japanese people like to cook Yakisoba at home, but it’s also very popular street food.
Every time there is the street vendor of Yakisoba at summer festival in Japan, I’m lured by the super tasty smell. haha
Usually it’s easier to make with the seasoning packet of Yakisoba. However there is another way to have the best Yakisoba without the seasoning packet. You even don’t need the special noodles.
This is must-know instant ramen hack! You can easily upgrade your instant noodles (ramen) to super delicious Yakisoba at home!
【Recipe for Yakisoba】
Ingredients(2 serving)
2 packs of instant ramen (any kind of flavor is fine)*1
2 oz onion, Thinly sliced
4 oz cabbage, Cut into bite-sized
2 oz thinly sliced pork, Cut into bite-sized
2 oz satsuma-age, Thinly sliced*2
2 eggs
1 tablespoon of vegetable oil
2 tablespoons Worcestershire sauce*3
2 tea spoons soy sauce
1 tablespoon sugar
1 tablespoon sake
½ teaspoon chicken stock powder
½ teaspoon salt and pepper
*1 We don’t use the separate packet of flavoring this time
*2 Satsuma-age is deep‐fried minced fish and vegetables. There are so many kinds of satsuma-age, and I use seafood one this time. It’s so good containing squid and octopus.
If you don’t like fish paste things, or if you can’t get them, it’s totally fine.
Just skip it and add more pork or something your favorite protein such as tofu.
*3 I’ve heard the one in America tastes more sour than Japanese one. Japanese one is sweeter so if you can, please try to find Japanese one. I’m not sure about other countries’ but please taste it and if you feel your sauce is sour maybe, you should add more sugar or honey.
Directions
1. Prepare boiled water, and cook the noodles for only 1 minute.
(Do not cook noodles more than 1 min otherwise Yakisoba will be too soft and ruined. Also, the amount of water is not so important because it will be drained. Just make sure enough water to cook noodles.)
2. Drain the hot water, and leave it in the strainer. I will stir-fry it later.
3. Clean the pan, and heat up the pan. Pour 1 table spoon of oil, and stir-fry onion and cabbage.
4. Once they get soft, make a small space on the pan. Then cook pork.
5. When pork is almost cooked, turn off the heat. Add satsuma-age.
(Small pieces of satsuma-age are easily crumbled if they are heated long time, so it’s better to cook for a little bit. You can eat satsuma-age without heating by the way.)
6. Add all of seasonings except salt and pepper. (I will add salt and pepper later.) Stir well.
7. When vegetables and pork are nicely mixed with seasonings add noodles. Then stir well again. Make sure the heat is still off.
(The reason why the heat is turned off is that the sauce is really liquid so I don’t want the sauce evaporates on heat.)
8. When the sauce nicely cover the noodles, check the taste. Then add salt and pepper to your liking.
Turn on the heat, and stir-fry for 2 minutes. Make sure pork is cooked.
9. Make fried-egg to your liking, and put it as topping.
Ready to eat!
