stir fried noodle

Yaki Udon is Japanese stir-fried udon noodles made with your choice of protein and vegetables seasoned with a savory sauce. Ready in 25 mins, and incredibly delicious!

Yaki Udon

onion

cabbage

carrot

shiitake mushrooms

green onions/scallions

½ lb sliced pork belly ((227 g:

Tbsp neutral-flavored oil (vegetable, canola, etc)

black pepper

Tbsp Mentsuyu/Tsuyu (noodle soup base)

soy sauce

Tbsp katsuobushi (dried bonito flakes) ((or 1 small package of katsuobushi))

ginger

Gather all the ingredients. I like using frozen Sanuki udon noodles, which require boiling for 1 minute before using. If you use refrigerated udon noodles, loosen them under running water and ready to use. If you use dried udon noodles, boil them according to the package instruction.

Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.

Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot (cut into 2” (5 cm) matchsticks).

Discard the tough shitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnisih). Cut the rest of scallion into 2” (5 cm) pieces.

Cut the pork belly slices into 1” (2.5 cm) pieces.

In a frying pan, heat oil over medium high heat. Add the pork and cook until almost cooked through. Then add onion and cook until translucent and soft.

Add cabbage and carrots and stir fry until coated with oil. Then add shiitake mushrooms and scallion. Stir fry until vegetables are lightly wilted.

Add udon noodles and using tongs, combine well with all the ingredients.

Add seasonings (Freshly ground black pepper, 3 Tbsp Mentsuyu, and 1 tsp soy sauce) and mix all together. Please adjust the amount of Mentsuyu based on the amount of the ingredients you have added.

Serve on a plate and sprinkle bonito flakes and green onions on top. Garnish with red pickled ginger on the side if you like.

Yakisoba is a popular Japanese dish made from grilled/fried ramen noodles tossed with meat and vegetables and flavoured with a delicious Yakisoba sauce!

Yakisoba

yakisoba noodle ball

g pork

g teared cabbage

g green cupsicum

g Yakisoba sauce (*1)

olive oil

tbsp red pickled ginger

tsp Aonori flakes

tbsp dried bonito flakes (shaved katsuobushi)

prepare noodle

Open the packet of noodle and pour boiling water to loosen the noodles with chopsticks, drain the water well and set aside.

Cook yakisoba noodle

Boil water in a large pot and cook the ramen noodles. Once cooked, drain the water and set the noodles aside.

cut cabbage

Tear the cabbage with hands and slice thinly the stems with a knife.

cut capsicums

Cut the capsicums into bitesize chunks and set aside&nbsp;

cut pork

Cut the thinly sliced pork belly to about 3cm long strips and set aside.

fry noodles

Heat 1/2 tbsp of olive oil in a large pan over medium-high heat and add well-drained noodles to the pan.

brown the noodle

Using an egg flipper, press the noodles down against the bottom of the pan to brown the noodle over medium to high heat.&nbsp;

set aside the noodle

When the noodle is browned and cooked after about 5 minutes, remove the noodle to a bowl to set aside.&nbsp;

heat oil in a frying pan

Place the frying pan back on the medium to high heat and add another 1/2 tbsp of olive oil into the pan.

fry pork and vegetables

When the pan starts to smoke, add the pork and once it is cooked add the vegetables.

add fried noodles into the pan

Cover the meat and vegetables with cooked and browned noodle in order to steam cook the vegetables underneath.&nbsp;&nbsp;

steam cook pork and vegetables

When the volume of the vegetables sink, stir and fry to combine noodle, vegetables, and pork for a few minutes.

Pour yakisoba sauce in to the pan

Pour over the sauce and mix it in over high heat for 30 seconds.&nbsp;

Serve

Trun the heat off, serve the noodle on a plate.&nbsp;

Garnish

Garnish the noodle with red pickled ginger, bonito flakes and Aonori flakes.&nbsp;

https://content.jwplatform.com/videos/sk2bgUid.mp4

Yakisoba fried noodle! Sizzling delicious yakisoba with your frying pan at home

Savory Japanese stir-fried noodles stuffed in hot dog bun, Yakisoba Pan is the ultimate sandwich for carb lovers and featured on Netflix® “Midnight Diner: Tokyo Stories”.

Yakisoba Pan (Yakisoba Dog)

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

hot dog buns

11 oz yakisoba noodles ((2 5.5-oz packages))

Worcestershire sauce

Tbsp oyster sauce

aonori (dried green seaweed) ((to serve))

pickled red ginger (beni shoga

mayonnaise ((to serve))

Gather all the ingredients.

Make a slit on top (or side) of the bread and spread butter (it will act as water-resistant).

Cut the yakisoba noodles in half.

Heat 1 Tbsp oil in a large frying pan or cast iron skillet and cook yakisoba noodles while loosening it up.

Season the noodles with Worcestershire sauce and oyster sauce.  Mix all together and remove from the heat.

Stuff the bread with yakisoba noodles.  Sprinkle aonori and put a little bit of pickled red ginger in the center.  If you don’t eat it right away, wrap the sandwich with plastic wrap.

You can use the side split hot dog buns too.

Vegetable Yakisoba is a Japanese stir-fried noodle dish featuring shiitake mushrooms, tofu, cabbage, and onion that&#039;s bursting with a sweet and tangy flavor. This quick and easy noodle wonder is perfect for a weeknight meal. You don’t have to be vegetarian or vegan to enjoy this savory veggie yakisoba!

Vegetable Yakisoba

onion ((6 oz, 170 g

green bell pepper ((3 oz, 85 g

oz green cabbage

oz carrot

shiitake mushrooms ((3 oz, 85 g for 3 servings))

½ fried firm tofu ((3.3 oz, 72 g

oz bean sprouts

neutral-flavored oil (vegetable, rice bran, canola, etc.)

noodles

Tbsp Yakisoba Sauce (homemade

aonori (dried green laver seaweed)

pickled red ginger (beni shoga or kizami beni shoga)

Tbsp ketchup

1½ Tbsp soy sauce

sugar

Gather all the ingredients. If you&#39;re making the homemade yakisoba sauce, gather the additional condiments (see the image on the right).

Combine all the sauce ingredients, except for the Worcestershire sauce, in a mason jar and mix well together. Make sure that each ingredient is well incorporated.

Add the Worcestershire sauce and whisk it all together.

To Make the Homemade Yakisoba Sauce

Thinly slice the onion and green bell pepper. If the bell pepper is tall, cut the slices in half crosswise.

Discard the tough core of the green cabbage leaves. Cut the leaves into pieces 1 inch (2.5 cm) square.

Cut the carrot into 2-inch (5 cm) lengths and slice into thin slabs. Then, cut them into julienned strips.

Cut the green onions into 2-inch (5 cm) lengths and cut the thick bottom parts in half lengthwise.

Discard the shiitake stems and thinly slice the caps.

Slice the fried firm tofu and cut the slices in half lengthwise to make thin strips.

To Prepare the Ingredients

Heat a wok (or large frying pan) on medium-high heat. Once it’s hot, add the oil and swirl it around to make sure it coats the entire surface of the wok.

Add the onion and the white part of the green onions. Cook, stirring often, until the onion slices are translucent.

Add the bell pepper, cabbage, and carrot. Stir to cook until they are mostly wilted.

Add the shiitake mushrooms, green part of the green onions, and tofu. Mix all together.

Add the bean sprouts and mix everything. I like to keep the texture of the vegetables tender but not too soft, so I move on to the noodles when the vegetables are 80-85% cooked through.

Place the squares of pre-steamed yakisoba noodles in the pan on a bed of the stir-fried vegetables. Cover the noodles with the vegetables from the sides of the pan. Then, lower the heat and let the noodles steam for 2-3 minutes.

Increase the heat back to medium or medium high. Gently loosen up the noodles and toss all the ingredients together using a spatula and/or tongs in each hand.

Drizzle the yakisoba sauce over the ingredients, saving some in case you wish to add more later. Toss everything together and taste; add more sauce if desired.

To Cook the Yakisoba

Serve the Vegetable Yakisoba on individual plates and garnish with aonori and pickled red ginger.

To Serve

You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.

To Store

Top 4 stir fried noodle recipes from across the web

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Top Tags

Yaki Udon

Yakisoba

Yakisoba Pan (Yakisoba Dog)

Vegetable Yakisoba

Top 4 stir fried noodle recipes from across the web

The most viewed stir fried noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yaki Udon

Yakisoba

Yakisoba Pan (Yakisoba Dog)

Vegetable Yakisoba

The most viewed stir fried noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine