Name: Authentic Yakisoba
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Buckwheat soba noodles - 4 (8 ounce) packages; Vegetable oil - 2 tablespoons; Pork tenderloin, cut against the grain in thin strips - 1 pound; Carrots, cut into julienne strips - 2 cups; Onion, cut into julienne strips - 1 medium; Freshly grated ginger - 1 tablespoon; Garlic, minced - 3 cloves; Napa cabbage, shredded - ½ head; Yakisoba sauce - ⅔ cup; Salt and ground black pepper to taste - ⅔ cup; Pickled red ginger (beni shoga), or to taste - 4 tablespoons; Kizami nori (dried flaked aonori seaweed), or to taste - 4 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Authentic Yakisoba

1. Buckwheat soba noodles - 4 (8 ounce) packages

2. Vegetable oil - 2 tablespoons

3. Pork tenderloin, cut against the grain in thin strips - 1 pound

4. Carrots, cut into julienne strips - 2 cups

5. Onion, cut into julienne strips - 1 medium

6. Freshly grated ginger - 1 tablespoon

7. Garlic, minced - 3 cloves

8. Napa cabbage, shredded - ½ head

9. Yakisoba sauce - ⅔ cup

10. Salt and ground black pepper to taste - ⅔ cup

11. Pickled red ginger (beni shoga), or to taste - 4 tablespoons

12. Kizami nori (dried flaked aonori seaweed), or to taste - 4 tablespoons

How to cook deliciously - Authentic Yakisoba

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.