Classic Yakisoba
The undisputed champion of Japanese festival food. Chewy, pan-fried noodles are violently tossed on a hot griddle with crispy pork, sweet cabbage, and a dark, incredibly savory, Worcestershire-based sauce that caramelizes beautifully.
Ingredients
- 2 portions Yakisoba noodles
- 1/4 lb Thinly sliced pork belly
- 2 cups Cabbage roughly chopped
- 1/2 Onion sliced
- 1/2 Carrot julienned
- 3 tbsp Yakisoba sauce or Otafuku sauce
- 1 tbsp Vegetable oil
- 1 pinch Aonori green seaweed flakes
- 1 tbsp Beni Shoga pickled red ginger
Instructions
- Loosen the Noodles: If the yakisoba noodles are tightly packed in a block, place them in a colander and gently run warm water over them to untangle the strands. Drain them exceptionally well.
- Sauté the Base: Heat the vegetable oil in a very large skillet or wok over high heat. Add the sliced pork belly and cook until browned and crispy. Add the sliced onion, carrots, and chopped cabbage. Stir-fry aggressively for 2 to 3 minutes until the vegetables wilt slightly but retain their crunch.
- Fry the Noodles: Add the drained yakisoba noodles to the pan. Toss them vigorously with the meat and vegetables, ensuring the noodles hit the hot surface of the pan to get slightly crispy edges.
- Glaze with Sauce: Pour the dark Yakisoba sauce directly over the noodles. Toss continuously over high heat for 1 to 2 minutes. The sauce should bubble, evaporate slightly, and coat every strand of noodle in a sticky, glossy glaze.
- Serve: Transfer the massive mountain of hot, saucy noodles to a plate. Garnish heavily with Aonori (seaweed flakes) and a bright red mound of tart Beni Shoga (pickled ginger) on the side.
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