Authentic Yakisoba recipe
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Ingredients
- 4 (8 ounce) packages buckwheat soba noodles 2 tablespoons vegetable oil 1 pound pork tenderloin, cut against the grain in thin strips 2 cups carrots, cut into julienne strips 1 medium onion, cut into julienne strips 1 tablespoon freshly grated ginger 3 cloves garlic, minced ½ head napa cabbage, shredded ⅔ cup yakisoba sauce salt and ground black pepper to taste 4 tablespoons pickled red ginger (beni shoga), or to taste 4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste
Nutrition Info
- 583.6 caloriescarbohydrate: 110.2 gcholesterol: 24.5 mgfat: 6.3 gfiber: 1.6 gprotein: 27.4 gsaturatedFat: 1.1 gservingSize: -sodium: 2220.2 mgsugar: 13.9 gtransFat: : -unsaturatedFat: : -
Directions Authentic Yakisoba
Directions
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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.