Yakisoba

Yakisoba is a japanese noodle stir fry. It’s sweet, salty and you can use a combination of meats and seafood. Also, you get to work on those chop stick skills.

This is another great recipe I found at Justonecookbook.com - make sure you visit them for a more in depth recipe. I've shorten the cooking instructions here and added adjustments under the "Meal Swapper" section.
  • Honest Prep Time: 5-10 Minutes
  • Time Spent Marinating: 0 Hours
  • Cooking TIme: 5-10 Minutes
  • Level Of Difficulty: Easy

Ingredients

  • 450-480g of Yakisoba noodles (or any noodles – you can find these at Tai Ping Supermarkets OR Japan Mart)
  • 340g of Pork
  • ½ onion
  • 1 carrot
  • 3 shiitake mushrooms
  • 2 green onions/scallions
  • 4 cabbage leaves
  • 2 Tbsp neutral flavor oil (vegetable, canola, etc)
  • Pepper
  • 4-6 Tbsp Yakisoba Sauce (Recipe follows)

Yakisoba Sauce

  • 2 tsp granulated sugar
  • 2 tsp soy sauce
  • 4 tsp oyster sauce
  • 4 tsp ketchup
  • 4 Tbsp Worcestershire sauce

Instructions

  1. Whisk all the ingredients for the Yakisoba Sauce into a small bowl and set aside.
  2.  Slice up all the vegetables and then cut the pork into 1 inch pieces.
  3. Begin the grilling the meat on a very hot pan until it is no longer pink. Then add the rest of the chopped up vegetables and begin to stir fry.
  4. Once the vegetables are about 80% cooked add in your yakisoba noodles (make sure you loosen it first).
  5. Continue to stir fry until the noodles are hot and then add in the Yakisoba Sauce.
  6. Serve.

Meal Swapper

  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste

Your Advisor

The ingredients you need to track here is the meat, the noodles, the oil you use to cook and the Yakisoba Sauce. Feel free to use more or less of the other ingredients.

Great option for dinner.