Community Pick
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."
photo by alenafoodphoto
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb lean pork loin, sliced thinly (against the grain)
- 1⁄3 cup soy sauce
- 1⁄3 cup rice wine
- 1 1⁄2 tablespoons sugar
- 12 ounces Chinese wheat noodles (udon noodles may be substituted)
- 3 tablespoons vegetable oil
- 1 onion, sliced thin
- 1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
- 3 carrots, grated
- 1 tablespoon chopped ginger
- 2 scallions, thinly sliced (optional)
directions
- 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.
Questions & Replies
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I made this exactly as written, and it was great! Good dinner- leftovers made perfect lunches. I am a spice lover, so I served it with the closest thing I can find to real sriracha. Yum -
I am celiac, how can I make this GF? What kind of noodle could I use?
Reviews
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Delicious! Used plain spaghetti/linguini b/c ran out of Soba (whoops). Used sauce exactly as written, and was perfect. Like others, threw in a bag of chopped cole slaw mix (cabbage + carrots). Used bacon for the meat (cooked first, drained oil, and saved to add back to pan after all veggies sauteed). Delicious and easy - I am eating the last of the leftovers right now, while the rest of the family sleeps. Wahahahahaha.... -
Good.<br/><br/>Thankfully, I read the other reviews prior to making the dish. I was able to manage the "watery" issue by keeping the lid off at times, and making the noodles "very al-dente" (allowing them to further cook in the liquid of the pan). I also gave the pork a little soy maranade.<br/><br/>My wife wanted more vegetables, my daughters loved the noodles, and I wanted more meat. Imagine that?<br/><br/>I give this a solid 4 stars with forthcoming meals makings slight changes to increase flavor. I bought precut cabbage, and thin sliced pork which I then cut into strips. Made the dish much easier. Also bought shredded carrots. The only thing I had to chop / cut was the ginger, onion and some added baby bok choy.<br/><br/>It was a good experience for my first time making yakisoba. I look forward to trying to make it better.
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Great<br/>I substitute carrots with broccoli (which imo tastes great with soy sauce)
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Not sure what went wrong with previous reviewer's attempt, I would say perhaps a spoiled ingredient. Having made this meal several times and intending to make it several hundred more, I can tell you its 5 stars all the way. -
Thank you for a wonderful and quick dinner idea! We have added a little more of carrots and there was enough to feed a very hungry family of 3!
see 62 more reviews
Tweaks
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This was DELICIOUS. Tangy, but not overpowering. My family is gluten-free and I had cooked brown rice on hand, so I substituted 3 cups of brown rice for the noodles. Otherwise, I made the recipe exactly as written. It was wonderful. The next time I make this with rice, though, I will use a bit more of the sauce. <br/><br/>Thank you for sharing this wonderful dish. -
The only noodles I could find were "farkay" Chinese wheat noodles, they weren't as good as the udon ones I've had before. But this recipe is fantastic. Everyone at the table loved it. I left out the pork because I served the dish with wasabi salmon cakes. I used a bag of coleslaw instead of shredding the cabbage myself and it worked out wonderfully. I will be making this again! -
I liked this recipe, especially the use of veggies.<br/>I subbed chicken for pork though (that was all I had on hand) and cut back on the carrots (as both my family and I are not big carrot people), I liked the flavor and ate it with fried onions, srirracha, and the reccomended scallions.
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Great<br/>I substitute carrots with broccoli (which imo tastes great with soy sauce)
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This was fantastic - very easy to make and so tasty! BF raved about it as well. It was a bit mild tasting, so to turn up the heat you could add some red pepper flakes. I used a bag of cole slaw for the cabbage, added additional shredded carrots and lowered the amount of vegetable oil. Oh, and instead of pork I used some firm tofu (since I'm vegetarian) and instead of rice wine I used white wine (because it was in the house). This was terrific, I'll definitely make this again!
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
