Yakisoba noodles package
Wikipedia, which means yakisoba noodles package many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has been viewed 13,826 times. Yakisoba is a popular Japanese dish similar to Chinese chow mein.
Bite-sized pieces of meat and vegetables are fried together with long, skinny noodles. The whole thing is then tossed with a sweet sauce and finished with traditional garnishes. In a small glass bowl, combine the tonkatsu sauce, Worcestershire sauce, soy sauce, and mirin. Whisk for 30 to 60 seconds, or until evenly combined.
Set the sauce aside once you finish mixing it. If you plan on preparing the rest of the yakisoba immediately, it should hold at room temperature. Alternatively, you can save time by using commercially prepared yakisoba sauce instead of making your own. Cut the onion, carrot, cabbage, and green onion into small, bite-size pieces. Slice the onion into long strips and the carrot into julienned strips. The vegetables used in this recipe are among the most commonly used for yakisoba, but many yakisoba recipes also include other vegetables. As you get more comfortable making the dish, consider adding some other vegetables to your own version, too.
Good options worth considering may include red bell pepper, green bell pepper, zucchini, broccoli, snap peas, baby corn, bean sprouts, and water chestnuts. Pork and chicken are the most common meats used in yakisoba, but you can experiment with other options, as well. Thinly sliced steak is fairly popular, as is chopped shrimp. Treat these other meats the same way you would treat pork or chicken in this recipe. Pour the vegetable oil into a large wok and heat it on the stove over medium-high. Allow the oil to heat up for 30 to 60 seconds before adding any of the ingredients to it. The oil should be hot enough to easily glide over the surface of the wok.
If you don’t have a wok, use a large, heavy-bottomed skillet with relatively low sides. Add the pork or chicken to the hot oil in the wok. Cook at medium-high, stirring frequently, until you can no longer see any visible pink from any side. Depending on the thickness of the meat, expect to spend 4 to 7 minutes browning it. Don’t worry about checking the inside of the meat. It will continue to cook as you add the remaining ingredients, so as long as you brown all sides during this step, it should be safely and thoroughly cooked by the end of the recipe. Add the sliced onion to the meat and oil.
