Many Japanese will make yakisoba during the summer months on a BBQ grill. Yakisoba can also be found in the “yatai” (booths where food is sold) at various summer festivals, and at teppankayi restaurants. This recipe is very light, but you can thicken it with various sauces (see notes below).
Yield: 2 servings
Time: 25 minutes
- Two packages of yakisoba noodles
- 2.5 oz sliced pork (65g)
- 12 pieces of shrimp (peeled)
- 1/2 medium onion (sliced)
- 1 1/2 cup chopped cabbage
- 1 clove of garlic (chopped)
- Bonito (if desired)
- 6 tsp oyster sauce
- 6 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp sesame oil
- dash of pepper
- Mix spices together in small bowl
- Separate yakisoba noodles. If frozen or clumped together, use hot water to untangle.
- Boil onion and cabbage for 4 minutes and strain
- Heat oil in frying pan then sautee garlic for 1 minute, or until fragrant
- Add sliced pork until it is cooked through, then add shrimp, onion, and cabbage, then cook for 5 minutes.
- Stir in yakisoba noodles and fry for 3 minutes
- Mix in spices and serve with bonito (if desired)
- To thicken the sauce you can use okonomiyaki sauce, the powder which comes with most yakisoba noodles, or Worcester.
- You may substitute pork with chicken, beef, or sausage, and the vegetables with any other type.
- Some shrimp is very pungent. You can remove this smell by marinating it in lemon juice, and sake or white wine for 30 minutes in the refrigerator.