Homemade Yakisoba - Tokyo Style!
Ingredients
- 2 package Yakisoba Noodles (300 grams in total, 1 package is typically ~150 grams)
- 250 grams Thinly Sliced Pork (Or use beef, chicken, shrimp)
- 6-8 Shrimp
- ½ whole Onion
- ⅕ whole Carrot (About the length of your pinky finger)
- 2 stalks Spring Onion (Use green portion)
- A handful Chopped Green Cabbage
- 3 whole Shiitake Mushroom
Yakisoba Sauce
- 4 Tablespoons of Worcestershire Sauce
- 2 Tablespoons of Oyster Sauce
- 1 Tablespoon of Water
- 1 Tablespoon Ketchup
- ½ Tablespoon Sugar
Instructions
Prep Ingredients
- Take the noodles out of the package. Soak them in warm water for a few minutes. Afterwards, use your fingers to gently loosen up the noodles. Then give the noodles a quick rinse under running water. Set aside so they can drip off excess water.
- Dice onion, carrot and Shiitake mushroom into thin slices. Cut a few layers off the green cabbage and dice them into small-sized pieces. Then cut your spring onion stalks into bite-sized rectangular pieces. If you're using shrimp, clean and de-vein them.
- Make Yakisoba Sauce: Mix Worcestershire Sauce (4 Tablespoons), Oyster Sauce (2 Tablespoons), Water (1 Tablespoon), Ketchup (1 Tablespoon) and Sugar (½ Tablespoon).
Make Yakisoba
- Get your wok or frying pan on a medium-high heat. Place in a few Tablespoons of cooking oil. Once its hot, place in the thin pieces of pork and shrimp. Stir-fry it around until the pork pieces start to get some browning on the edges.
- Then add in the carrots and onions. Stir-fry for 15-20 seconds. Then add in your spring onions and mushrooms. Stir-fry for another 15-20 seconds. Season everything with a few cracks of black pepper.
- Then add in your noodles. Mix everything together. Then add in your stir-fry sauce. Finally, add in the cabbage pieces. Stir-fry everything together for a final 30 seconds.
- Plate and enjoy! Serve with some Pickled Ginger (or Kimchi!)