Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Authentic Japanese Yakisoba

5.0
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner Japanese
Authentic Japanese Yakisoba
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
  • 1/2 head napa cabbage, shredded
  • 2/3 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
Instructions
1
Boil a large container of water until it reaches its maximum temperature. Prepare soba noodles by submerging them in the boiling water, stirring occasionally, until they reach your desired level of doneness, typically 5 to 8 minutes. Drain the noodles and rinse them with cold water to stop the cooking process. Set the noodles aside for later use.
2
Heat a sufficient amount of oil in a wok over an intermediate heat setting. Add pork to the wok and stir-fry with a small amount of salt and pepper, about 5 minutes. Transfer the meat to a plate, reserving the oil in the wok for future use. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
3
Add cabbage to the wok and quickly stir-fry it, about 1 minute. Add drained soba noodles to the wok and pour in half of the yakisoba sauce. Stir-fry until the noodles and vegetables are well-coated with the sauce, about 3 minutes. Return pork to the wok and add additional sauce if desired. Remove from heat.
4
Serve yakisoba by garnishing it with kizami nori and a small portion of beni shoga just before serving.