Recipe

Yakisoba is a lightly sweetened savory stir fried noodle dish that can be all vegetable or with any meat. This popular Japanese dish has become a staple in many Asian restaurants and homes around the world. It's easy to make and offers a delicious balance of flavors and textures.

Originating from Japan, yakisoba is believed to have been created in the early 20th century by Chinese cooks who migrated to the country. The word "yakisoba" translates to "grilled noodles" in Japanese, which refers to the cooking method used for this dish.

Unlike traditional soba noodles made from buckwheat flour, yakisoba uses Chinese-style wheat noodles (chuuka soba).  Other types of noodles such as udon or ramen have also been used to make this dish. In addition to the noodles, yakisoba typically includes a variety of vegetables such as cabbage, carrots, and onions. Meat such as pork or chicken can also be added for extra protein and flavor.

The key ingredient in yakisoba is the sauce, which gives the dish its signature sweet and savory taste.  Some recipes also call for additional seasonings like garlic or ginger for added depth of flavor.

This recipe for our version of Yakisoba served in our former restaurant.

Ingredients:

1 small onion
2 cloves garlic, minced
1 carrot
3 fresh or reconstituted shiitake mushrooms
2 green onions
4 cabbage leaves
1 small carrot, shredded
1 broccoli crown, separated

2 tablespoons vegetable oil
1 teaspoon fresh ground black pepper
1 package Yakisoba Noodles (16oz)
4-6 Tablespoons Yakisoba sauce*

* Home made Yakisoba Sauce (Makes ½ cup (8 Tbsp))
2 tablespoons oyster sauce 
1 teaspoon anchovy sauce
1 teaspoon rice wine
1 teaspoon white vinegar
2 teaspoons soy sauce
2 teaspoons Malt Syrup (substitute honey, brown sugar, or sugar)
1 teaspoon sesame oil

Optional
1/2 lb beef, chicken, pork, shrimp, or other meat 

Instructions:

Rinse the noodles under warm water to loosen them. Set aside to drain.
Mix all sauce ingredients in a medium bowl. If using sugar make sure the sugar is completely dissolved.
Cut the green onion on a diagonal about one and a half inches in length.
Thin slice the mushrooms.
Trim off the top and bottom of the onion and peel. Rinse under cold water then slice in half from top to bottom. Slice each half in thin strips from top to bottom.

If using meat: Heat a stir fry pan over medium-high heat, add the meat, and stir fry about one to two minutes.
Add the minced garlic and stir fry another minute, then move the meat to a plate. 

Return the pan to the heat and add 2 Tbsp oil.
Add the onions and carrots and cook for 2-3 mins until the vegetables are slightly wilted. Add the cabbage and mushrooms and continue to cook for another 1-2 mins.
Add the noodles, the green onions, and the sauce. Toss gently and cook for about 2 more minutes.

If using meat:
Add the meat back into the pan and mix softly. Cook just long enough to warm the meat, about one or two minutes.

Serve hot and garnish with crumbled seaweed or shredded pickled ginger.