Easy Yakisoba Sauce Recipe at home
This recipe for yakisoba will teach you how create fresh and flavorful
Equipment
- Cutting board and knife
- large saute pan
- balloon whisk
- wooden spatula/tongs
Ingredients
SAUCE
- 51 g (3 tbsp) Worcestershire sauce Bull-dog brand preferred
- 17 g (1 tbsp) ketchup
- 20 g (1 tbsp) honey
- 6 g (1 tsp) mirin
- 24 g (1 tbsp) oyster sauce
- 15 g (1 tbsp) soy sauce
- 2 g (½ tsp) garlic powder
- 6 g (½ tsp) bonito powder
NOODLES
- 150 g (¼ head) cabbage sliced thinly
- 122 g (4 oz) pork belly sliced very thinly
- 15 g (1 tbsp) garlic minced
- 85 g (¼ medium) yellow onion sliced
- 40 g (1 medium) carrots julienned
- 60 g (½ c) brown mushrooms sliced
- 11 g (1 tbsp) vegetable oil
- 454 g (16 oz) yakisoba noodles
TOPPINGS
- dried seaweed
- pickled red ginger
- sesame seeds
Instructions
- Put everything in a bowl and mix all ingredients of the sauce.
- Mix until all the ingredients have been dissolved. Set aside.
- Make your preparations: Slice the pork belly in strips of 1/2 inch. Chop your cabbage into slices of 1/8 inch and mince garlic. chop your carrots and cut your mushrooms into slices of 1/8 inch.
- On a saute pan large enough set over medium heat, place the vegetable oil, onions carrots, and garlic. Sauté for about 1-2 mins or so until the vegetables are fragrant yet not rubbery.
- Add the mushrooms, and sauté for one minute or until they are softened.
- Add the cabbage, and cook for about 1 minute or until it is slightly soft.
- Add the noodles, then drizzle with the yaki sauce. Mix thoroughly and cook for another 2-minutes or so until noodles are cooked.
- Add fresh the ginger and dried seaweed or sesame seeds.