Yakisoba Stir Fry (Japan)
Today, on World of Pasta, we are taking a skip over to the great land of Japan, a country well beloved for it’s culture from the bustling city of Tokyo to the calming cherry blossom gardens, and is especially known for it’s unique cuisine that, believe it or not, go beyond sushi and ramen.
There’s chicken kaarage, a style of ultra-crispy fried chicken that is to die for, mochi, a sweet dough wrapped around various things like ice cream, and there is yakisoba, a noodle stir fry that can take on all sorts of great flavors and ingredients, all tied together with a seasoned sweet and savory sauce similar to Worcestershire sauce.
While yakisoba may seem like a dish you can only find in specific Japanese restaurants, you’d be surprised how easy it is to make at home. These days, you can find fresh yakisoba noodles in the produce section of most grocery stores, often near the tofu, although udon noodles would also work.
As for the yakisoba sauce, you can certainly buy it off of Amazon or you could try the easy homemade version that I’m about to share, and chances are you already have most of if not all of the ingredients for this sauce in your pantry..
Come with me as I bring the light yet bold flavors of Japan to your home.
Serves 4
For the Yakisoba Sauce:
1/3 cup Worcestershire sauce (If you’re vegan then sub vegan Worcestershire)
6 tsp oyster sauce (Sub Lee Kum Kee Vegetarian stir fry sauce if allergic to shellfish)
6 tsp ketchup
3 tsp low sodium soy sauce
3 tsp sugar
For the Yakisoba Stir Fry:
Neutral oil, for frying
1/2 a large onion, thinly sliced
1 medium carrot, peeled and cut into matchsticks
4 shiitake mushrooms, stemmed and thinly sliced
Salt
1/4 head green cabbage, thinly sliced
3 green onions, thinly sliced, white and green parts separate
1 pound of thinly sliced skinless pork belly (Chicken also works)
Freshly ground black pepper
4 servings of fresh yakisoba noodles (1 package contains 3 servings)
Thinly sliced pickled ginger, for topping
Whisk together all ingredients for the sauce, then set aside.
Heat a wok or wide frying pan over high heat, add a drizzle of neutral oil. Add the onion, carrot and shiitake mushrooms. Season with a pinch of salt, then cook for about 3 minutes, tossing occasionally, until the veggies are browned in spots and begin to soften.
Push the veggies to one side, add a bit more oil to the empty space in the pan you just made, then add the cabbage and green onion whites (save the greens for garnish). Cook for another 3-4 minutes, or until the cabbage wilts and is starting to brown. Combine the cabbage with the rest of the veggies, the transfer to a plate and set aside for a moment.
Add the sliced pork belly, season with salt and pepper, then cook for about 5 minutes, tossing occasionally, until the pork is browned on all sides and some of the fat has rendered. Return the veggies to the pan, give that a toss, then add in the noodles and sauce. Toss everything together, then cook for minute or two longer, or until the noodles are hot and everything is coated in sauce.
Dump onto a serving platter, top with the green onion greens and a scattering of pickled ginger, and you’re done!
