Best 2 Yakisoba Japanese Style Chow Mein Recipes

Yakisoba, a delectable Japanese dish, is a stir-fried noodle dish made with thick wheat noodles, a flavorful sauce, and a variety of vegetables and meat. Originating from street vendors in Japan during the post-World War II era, yakisoba has become a popular dish enjoyed throughout the country. With its smoky, savory, and slightly sweet taste, yakisoba offers a harmonious blend of flavors that tantalize the taste buds. This article will provide you with three distinct yakisoba recipes, each offering a unique twist on this classic dish.

The first recipe, "Classic Yakisoba," presents the traditional version of this beloved dish. It utilizes basic ingredients like cabbage, carrots, and pork belly, along with a savory sauce made from Worcestershire sauce, soy sauce, and oyster sauce. The second recipe, "Vegetable Yakisoba," caters to vegetarians and vegans by excluding meat and using an array of colorful vegetables, such as broccoli, bell peppers, and shiitake mushrooms. The third recipe, "Seafood Yakisoba," brings a coastal twist to the dish by incorporating succulent shrimp, squid, and mussels, along with a light and flavorful seafood sauce.

Let's cook with our recipes!

AUTHENTIC YAKISOBA (JAPANESE STIR-FRIED NOODLES WITH PORK)

Authentic Yakisoba (Japanese stir-fried noodles with pork) image

Make classic Japanese street food from scratch in your own kitchen. This yakisoba is made with noodles, pork belly and stir fried vegetables cooked in a delicious homemade yakisoba sauce. Perfect for a quick lunch.

Provided by Yuto Omura

Categories Noodles

Time 15m

Number Of Ingredients 16

Ingredients

1 tbsp Oyster sauce
1 tbsp Soy sauce
1/2 tbsp Worcestershire sauce
1 tsp Ketchup
½ tbsp Sake (or white wine)
½ tsp Sugar
1 pinch Black pepper
1 tsp Sesame oil
120g (¼lb) Pork Belly thinly sliced (see note)
¼ (30g) White onion sliced
3 leaves (⅓ cup) White cabbage roughly chopped
200g (7oz) Fresh Chinese style wheat noodles (if using dry noodles 100g/4oz - boil them first)
1 tbsp Oil (vegetable or sunflower)
Pickled ginger (optional)
Bonito flakes (optional)
Aonori (optional)

Steps:

If you are using dried noodles, cook them for a few minutes less than the instructed time and pour them into a cullender, rinse with cold water and drain thoroughly so that're not too wet when you fry them.

Nutrition Facts : ServingSize 2 plates, Calories 469 calories, Sodium 1231 mg, Fat 29.3 g, SaturatedFat 9.9 g, Carbohydrate 36.1 g, Fiber 3.6 g, Protein 14.1 g, Cholesterol 42 mg

YAKISOBA (焼きそば)

Yakisoba (焼きそば) image

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.

Provided by Marc Matsumoto

Categories Entree

Time 10m

Number Of Ingredients 14

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))

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.

Nutrition Facts : Calories 568 kcal, Carbohydrate 67 g, Protein 15 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 24 mg, Sodium 831 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure your noodles are cooked al dente, according to the package instructions.
Don't overcrowd the pan when cooking the noodles or vegetables. This will prevent them from cooking evenly.
Use a well-seasoned wok or large skillet for even cooking.
Add the sauce to the noodles and vegetables in small increments, stirring constantly, until the desired flavor is achieved.
Serve yakisoba immediately, garnished with your favorite toppings.

Conclusion:

Yakisoba is a delicious and versatile dish that can be easily customized to your liking. With its simple ingredients and quick cooking time, it's a great meal for busy weeknights or casual get-togethers. So next time you're looking for a flavorful and satisfying meal, give yakisoba a try!