Homestyle Yakisoba

Ingredients

• 250g (8.8 oz) yakisoba noodles 250g (8.8 oz) yakisoba noodles
• 200g (7 oz) thinly sliced pork 200g (7 oz) thinly sliced pork
• 2 cups shredded cabbage 2 cups shredded cabbage
• 1 carrot, julienned 1 carrot, julienned
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Pickled ginger, for garnish Pickled ginger, for garnish
• Bonito flakes, for garnish Bonito flakes, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 20g
• Fiber: 6g
• Salt: 2.5g

Preparation

1. 1.
   Cook the yakisoba noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. 3.
   Add the thinly sliced pork and cook until browned and cooked through.
4. 4.
   Add the onion and carrot to the skillet and stir-fry for 2-3 minutes until slightly softened.
5. 5.
   Add the shredded cabbage and bean sprouts to the skillet and continue to stir-fry for another 2 minutes.
6. 6.
   Push the vegetables and pork to one side of the skillet and add the cooked yakisoba noodles to the other side.
7. 7.
   In a small bowl, whisk together the soy sauce, Worcestershire sauce, oyster sauce, sugar, and black pepper. Pour the sauce over the noodles and toss everything together until well combined.
8. 8.
   Continue to stir-fry for another 2-3 minutes until the noodles are heated through and well-coated with the sauce.
9. 9.
   Remove from heat and garnish with pickled ginger and bonito flakes.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Yakisoba noodles — If you can't find yakisoba noodles, you can substitute with ramen noodles or even spaghetti noodles. Cook them according to the package instructions before using in the recipe.
• Worcestershire sauce — Look for a vegetarian or vegan Worcestershire sauce if you're following a plant-based diet.
• Bonito flakes — If you prefer a vegetarian version, you can omit the bonito flakes or replace them with toasted sesame seeds for added flavor.

Tips & Tricks

• To enhance the flavor, you can add a splash of sake or mirin to the sauce mixture.
• For a spicier kick, add a teaspoon of chili garlic sauce or sriracha to the sauce.
• Customize your Yakisoba by adding other vegetables such as bell peppers, mushrooms, or snow peas.
• If you prefer a vegetarian version, you can substitute the pork with tofu or tempeh.
• Leftover Yakisoba can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Serving advice

Serve Homestyle Yakisoba hot as a main dish. It can be enjoyed on its own or accompanied by a side of pickled vegetables or a simple cucumber salad.

Presentation advice

For an appealing presentation, garnish the Yakisoba with a sprinkle of sesame seeds and a drizzle of sriracha sauce. Serve it in a traditional Japanese-style bowl or on a colorful plate to showcase the vibrant colors of the dish.