Yakisoba with thin sliced pork

Yakisoba is one of very popular street food in Japan. I remember going to Night market with my family, my sister and I wearing Yukata (summer kimono) and smelling of delicious, hot cooked Yakisoba on a big griddle. Also buying Yakisoba hotdog ( yes, Yakisoba between hotdog buns, totally carb packed!) from a corner store close to our house after school is a great memory. And oh, I just loved it!

Traditionally either pork, beef or prawn, sometimes this sliced squid are used for Yakisoba. Mix of pork and prawn or Beef and Prawn is delicious as well.

What you need;

One serving

  • 1 package of Yakisoba noodle (pre-cooked/pre-steamed)
  • 1 pce cabbage cut into bite size
  • 2″ carrot, cut into thin rectangles
  • 50g of thin sliced pork, cut into 1″
  • Yakisoba sauce
  • Beni shoga (red pickled ginger)
  • Aonori (dried green seaweed)
  • a bit of ketchup if you like sweeter taste
  • Salt and pepper

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How to;

  1. Place Yakisoba noodle in a colander and pour hot water over to lightly loosen the noodle.
  2. Drain well and set aside.
  3. Heat vegetable oil in medium fryingpan or wok on medium heat.
  4. Stir-fry the pork until almost cooked.
  5. Add carrots in the pan and stir-fry for a couple of minutes.
  6. Add cabbage in the pan and season with salt and pepper
  7. Stir-fry for an another minute till everything is cooked.
  8. Add the noodle and Stir-fry for 2-3 minutes stirring quickly.
  9. Add yakisoba sauce, a bit of ketchup if using and stir well.
  10. Serve with Aonori and Benishoga. Yum!

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