Dish of Yakisoba Noodles
(click to enlarge)

Yakisoba Noodles


Japan
Makes:
Effort:
Sched:
DoAhead:  		 2-3/4 #
***
50 min
Prep		 A very popular noodle dish in Japan, particularly from street vendors, but also commonly made at home. See Yakisoba Pan for Sandwich version.




8
4
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4
4
2
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1-1/2
the
ar



2
2
2
1
1
oz
oz
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oz
oz
oz
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T





T
T
T
T
T
Raman Noodles (1)
Chicken -or- (2)
-- Vegies
Onion
Cabbage
Carrot
------------
Oil
Yakisoba Sauce
see Toppings


Yakisoba Sauce
Worcestershire (3)
Chili Garlic Sauce (4)
Soy Sauce
Oyster Sauce (5)
Honey (6)
Prep   -   (30 min)
  1. Make Yakisoba Sauce.
  2. Slice CHICKEN (or other meat) thin and into pieces about 1 inch by 1/2 inch.
  3. Chop ONION fairly fine. Chop CABBAGE to about 1/2 inch. Cut CARROT into very thin strips about 1 inch long. A julienning vegetable peeler will do very well here. Mix all.
Noodles   -   (20 min to 1-1/4 hr depending on type and thickness of noodles - can overlap other steps.)
  1. Cook NOODLES by the method appropriate for the type and size. Drain. Do not overcook! You will be holding them for a bit, so tumble with a good dash of Sesame Oil (dark) or other Oil to prevent sticking. Fresh packaged Yakisoba Noodles from the refrigerated cases need no cooking.
Make   -   (20 min)
  1. In a 13 inch wok or large heavy bottomed pan, heat Oil over high heat and stir in Meat. Fry stirring until raw color is completely gone.
  2. Stir in Vegie mix and fry stirring until about as tender as you want them.
  3. Add Noodles. Toss with tongs until well warmed and evenly mixed with the other ingredients. If the noodles stick, add a little more oil.
  4. Pour in Yakisoba Sauce and toss noodles until well coated and sauce aroma rises.
  5. Serve (use tongs) warm with toppings of choice Toppings
YAKISOBA SAUCE   -   (5 min)
  1. Mix together all Yakisoba Sauce items.
NOTES:

  1. Noodles:

      The preferred noodles are Ramen, wheat noodles made with alkali, but other wheat noodles can be used. In parts of Japan larger Udon Noodles are used, and similar sized noodles are used in Okinawa. Some cooks, if they can't get real Raman Noodles use, Chow Mein Noodles. Packets of fresh "Yakisoba Noodles" can be found in the refrigerated cases in larger Asian markets, but "Instant Raman" noodles are not preferred. For details see Ramen Noodles.

  2. Meats:

      For this stir fry, Chicken is common, preferably thigh meat. Pork and Pork Belly are also much used, all cut thin. In Okinawa, SPAM, chopped hot dogs, and sliced ham are also used, from long exposure to the U.S. military. Vegetarians can use sliced Shiitake Mushrooms and deep fried Tofu.

  3. Worcestershire Sauce:

      Preferred is Japanese Bulldog brand, also having the advantage of being vegetarian. English Worcestershire Sauce will work fine, but contains Fish Sauce so not for strict vegetarians.

  4. Chili Garlic Sauce

      The ubiquitous Huy Fong Chili Garlic Sauce will be fine, or an Asian brand. This amount will produce a distinct bite, so if you are chili intolerant, use half Ketchup, or extremely intolerant, all Ketchup. For details see our Huy Fong Chili Sauces.

  5. Oyster Sauce:

      A sauce common to China, Southeast Asia, and Japan. For details and recommendations see our Oyster Sauce page.

  6. Honey:

      You could also use a Light Brown Sugar.

  7. Toppings:

    A number of toppings are used, usually just two at a time. Listed most common down:
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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