Time
55 min
Serving
8 persons
Calories
584
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.
Ingredients
- buckwheat soba noodles: 4 packages (8 ounce packages)
- vegetable oil: 2 Tbsp
- pork tenderloin, cut against the grain in thin strips: 1 pound
- carrots: 2 cups (cut into julienne strips)
- onion: 1 medium (cut into julienne strips)
- freshly grated ginger: 1 Tbsp
- garlic: 3 clove (minced)
- napa cabbage: 0.5 head (shredded)
- yakisoba sauce: 0.66667 cup
- salt and ground black pepper: 0 piece (to taste)
- pickled red ginger (beni shoga): 4 Tbsp (to taste)
- kizami nori (dried flaked aonori seaweed): 4 Tbsp (to taste)
Metric Conversion
Stages of cooking
-
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.
