Best 7 Yakisoba With Pork And Cabbage Recipes
**Yakisoba: A Culinary Symphony of Japanese Flavors**
Yakisoba, a delectable Japanese noodle dish, tantalizes taste buds with its harmonious blend of flavors and vibrant colors. Originating from humble street stalls, yakisoba has ascended to culinary prominence, captivating hearts and palates worldwide. This versatile dish showcases tender noodles stir-fried with a medley of savory ingredients, including succulent pork, crisp cabbage, sweet carrots, and aromatic spring onions. Each bite offers a symphony of textures, from the springy noodles to the crunchy vegetables and the tender meat. Topped with a luscious yakisoba sauce, this dish is an explosion of flavors, boasting a delightful balance of sweet, savory, and tangy notes. In this article, we present a collection of yakisoba recipes that cater to diverse preferences and culinary skills. From classic yakisoba with pork and cabbage to tantalizing vegetarian variations, these recipes offer a culinary journey through the vibrant world of Japanese cuisine. Get ready to embark on a flavor-filled adventure as we explore the art of crafting this beloved noodle dish.
AUTHENTIC YAKISOBA (JAPANESE STIR-FRIED NOODLES WITH PORK)
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
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 WITH PORK AND CABBAGE
Yakisoba is one of those dishes with roots in several countries. Although it's from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
- Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
- Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
- Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 17 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1230 milligrams, Sugar 14 grams, TransFat 0 grams
STIR-FRIED NOODLES WITH PORK, CABBAGE, AND GINGER (YAKISOBA)
The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band and holds two giant spatulas, one in each hand. With great energy and fanfare he stir-fries a heap of vegetables and pork with chukasoba noodles-the yellow, springy Chinese-style wheat noodles more commonly known as ramen. He finishes with a glug of the special bottled sauce that tastes like a spicier version of tonkatsu sauce, and customers walk toward him like zombies. At home, however, the dish is best cooked one portion at a time.
Provided by Masaharu Morimoto
Categories HarperCollins Noodle Pork Cabbage Ginger Dinner
Yield Serves 1
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-wide nonstick or cast-iron skillet over high heat until the oil shimmers. Add the pork belly, onion, and carrot and cook, stirring frequently, for about 30 seconds. Add the cabbage and cook, stirring, until it wilts slightly and the onion is lightly browned at the edges, about 3 minutes.
- Add the noodles and cook, tossing with tongs, until the noodles are heated through, about 3 minutes. As you toss, gently separate the strands. (If the noodles don't separate easily, add a splash of water to the pan.) Add the sauce and continue to cook, tossing, until thoroughly coated, about 1 minute. Season with more sauce to taste, toss well, and transfer to a bowl. Top with the beni shoga, bonito flakes, and aonori. Eat right away.
AUTHENTIC YAKISOBA
This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.
Provided by veithk
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
- Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
- Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
- Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 110.2 g, Cholesterol 24.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 1.1 g, Sodium 2220.2 mg, Sugar 13.9 g
YAKISOBA WITH PORK AND CABBAGE
Nifty Japanese recipe with a tangy sauce; you really get the ginger in this! Comes together quite easily. From Mark Bittman in the New York Times.
Provided by lecole54
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
- Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
- Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
- Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.
Nutrition Facts : Calories 731.5, Fat 36.1, SaturatedFat 9.5, Cholesterol 192.4, Sodium 1463.9, Carbohydrate 43.4, Fiber 3.5, Sugar 6.9, Protein 56.2
YAKISOBA
Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you're not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish's roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It's a Japanese street food favorite that will quickly become a weeknight favorite in your home.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
- For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
- For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
- Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
- Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.
YAKISOBA
This is a dish that is popular in Japan and usually sold as street food. This version is made with pork, although you could easily substitute chicken or tofu.
Provided by PalatablePastime
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
- Cook noodles in boiling water about 8 minutes, or until tender.
- Drain noodles and rinse under cold water.
- In a large deep skillet or wok, cook onion in oil for about 3 minutes.
- Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
- Add the pork and cook for 2 minutes more.
- Cover the mixture with noodles and pour the sauce over all.
- Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
- Place on a serving platter and garnish with chopped scallions, if desired.
Tips:
- Use fresh ingredients: Fresh vegetables, tender pork, and flavorful sauce make all the difference in a great yakisoba dish.
- Cook the noodles properly: Yakisoba noodles should be cooked al dente, with a slightly chewy texture. Overcooked noodles will become mushy and bland.
- Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help prevent the noodles and vegetables from sticking.
- Cook the vegetables in batches: If you are using a lot of vegetables, cook them in batches so that they don't overcrowd the pan and steam instead of stir-frying.
- Make sure the sauce is well-balanced: The yakisoba sauce should be a good balance of salty, sweet, and savory. If it's too salty, add a little sugar or honey. If it's too sweet, add a little soy sauce or Worcestershire sauce.
- Serve yakisoba immediately: Yakisoba is best served immediately after it is cooked, while the noodles are still hot and the vegetables are still crisp.
Conclusion:
Yakisoba is a delicious and versatile dish that can be made with a variety of ingredients. With a little planning and preparation, you can easily make a restaurant-quality yakisoba at home. So next time you're looking for a quick and easy meal, give yakisoba a try!
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