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 calories
carbohydrate: 110.2 g
cholesterol: 24.5 mg
fat: 6.3 g
fiber: 1.6 g
protein: 27.4 g
saturatedFat: 1.1 g
servingSize: -
sodium: 2220.2 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

Recipe Yield

8 servings

Recipe Note

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.

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