Yakisoba: recipe, food selection, cooking procedure, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

These noodles, according to the Japanese, should be eaten only by swallowing large portions whole, sucking them in noisily and munching appetizingly (which is considered great praise for the cook). It is said that it is a great art to eat long and scalding noodles. The yakisoba recipes below are just a few of the many easy versions of this simple yet amazingly delicious dish.

What is this dish?

Yakisoba is a well-known recipe throughout Japan and beyond: instant noodles generously flavored with sautéed fillet meat and thinly sliced vegetables. Sometimes they add mushrooms, various greens, cabbage, nori and, of course, yakisoba sauce, which is sold in abundance in Asian countries.

Each prefecture in Japan has its own unique recipe, because cooking yakisoba is always a special art of a cook who knows how to combine various tastes.

Product selection feature

Yakisoba recipe used in Japan,differs somewhat from the usual in the territory of the post-Soviet space precisely by the main ingredient - noodles. In our country, they use buckwheat noodles, and in Asia, they use egg noodles for ramen (instant noodles) or regular thin durum wheat spaghetti. Why such a discrepancy?

Confusion arose because of the name: soba is really buckwheat flour noodles, "yakisoba" means "fried noodles in sauce", but all Asian cooks know that buckwheat flour product is quite capricious and requires proper preparation in the shortest possible time, which is not possible for everyone. Therefore, they began to use noodles for this wheat dish, but fast cooking, because, in fact, the name accurately conveys the essence of the dish.

List of required ingredients

Yakisoba with pork is most often prepared, although, by and large, meat does not play a special role. The main thing is that it be in sufficient quantity, and pork, chicken or veal is already a matter of taste and preferences of the cook. So, what you need to prepare a serving for two people:

• 500 grams pork fillet, cut into thin strips at least three centimeters long.
• Three hundred grams of durum wheat soba noodles.
• Onion, carrot and bell pepper - one each.
• Three hundred grams of white cabbage or Chinese cabbage (your choice).
• 100 grams of soybean sprouts (optional, but traditional Japanese ingredient).
• A few tablespoons of vegetable oil.
• Yakisoba sauce - 70 grams, can be replaced with teriyaki sauce.

Also, when serving, light sesame seeds, chopped green onions, cilantro, pickled pink ginger are often used. These are not essential components of the recipe for yakisoba noodles, but they give a unique Asian flavor to the dish and a specific taste.

Step cooking

The cooking process of this dish begins with the preparation of vegetables: peel the onion and chop into thin half rings, remove the seeds from the sweet pepper and cut into long strips no more than 0.5 cm thick. Wash the carrots thoroughly, if necessary, remove the top skin, then cut into slices with a vegetable peeler. If it is not there, then you can grate the vegetable on a grater for Korean carrots. Cabbage is usually cut into squares up to three cm wide, but if this shape seems unusual, then you can use a more classic version - straws.

Heat the oil in a saucepan, place the pieces of pork in it and fry over high heat until the color of the meat changes. Then send onions, peppers and carrots there, mix and fry for another three minutes, stirring occasionally. It is important not to simmer vegetables over low heat - everything cooks quite quickly so that they retain a slight crunch.

Then pour in the sauce, mix thoroughly and simmer for a few more minutes (no more than five). In parallel with the preparation of vegetables, boil the noodles in plenty of water for as long as indicated on the label - usually no more than five minutes. ReadyThrow the noodles in a colander, let the water drain and pour one spoonful of any vegetable oil, mix and put to the vegetables in the pan. Add soy sprouts. Using two spoons or a wide wooden spatula, mix the contents of the pan and simmer over low heat for two minutes, you can serve.

Soba with chicken and egg

Those who don't really like pork can make yakisoba with chicken according to the recipe below:

1. 350 grams of chicken fillet, cut into small pieces, fry over high heat in two tablespoons of vegetable oil until color changes, in no case fry until brown.
2. Chop one red onion into half rings and add to the meat, send one bell pepper cut into thin long strips there. Continue the cooking process for another two to three minutes, then add 100 grams of soybean sprouts, if available. If not, you can do without them. The recipe for yakisoba noodles suggests using them not always.
3. 100 grams of water mixed with 50 grams of teriyaki sauce, if you have the original yakisoba sauce, then, of course, it is better to use it. Pour the resulting mixture into the meat with vegetables and simmer for five minutes.
4. Meanwhile, in a separate bowl, boil 180 grams of soba noodles, making sure that it does not overcook: yakisoba softened and falling apart is a sad sight. Drain in a colander, drain excess liquid and send to vegetables.

Stir the contents of the pan over low heat for a few more minutes. Separately, fry the egg so that the yolkremained liquid, and the protein - dense. When serving, put ready-made noodles with vegetables and meat on a serving plate, and carefully place an egg on top, making sure that the yolk does not spread. Top with a little crushed nori leaves (dried) or chopped green onions.

With buckwheat noodles: recipe with photo

Yakisoba with buckwheat noodles is also possible, but it is important not to overcook it, otherwise it will break apart, because it does not contain gluten, which would hold the noodle string into a strong structure. Therefore, you need to cook it for no more than eight minutes, maybe even a little less, because it will reach the desired condition in the process of frying with meat and vegetables.

The following proportions are used for cooking:

• 200 grams of noodles;
• 300 grams of meat fillet, cut into thin slices;
• 150 grams cabbage, cut into small squares;
• one onion, thinly sliced, and julienned carrots;
• 5-7 tbsp. spoons of yakisoba sauce;
• a few green onions;
• 1 tbsp light sesame spoon;
• 1/2 small chili.

Cooking

The principle of cooking yakisoba with buckwheat noodles is the same as with wheat noodles: meat is fried first, then onions are added to it, after a minute carrots and cabbage. The sauce is poured in, combined with finely chopped chili peppers, and the whole mass is stewed for several minutes.

Noodles are boiled separately and placed in a common pot. Next, simmer for another minute.five and serve immediately, sprinkled with onion and sesame seeds lightly toasted in a dry frying pan for flavor.

If desired, in the process, you can add a few pickled mushrooms, cut into pieces or inflorescences of Brussels sprouts or cauliflower instead of white leaves.

The recipe for this dish is good because it can be modified based on the taste preferences of the cook, as well as the availability of products. Don't forget the most important ingredient that makes these noodles so exceptional - the sauce.

Dish sauce

If it is not possible to buy the original sauce, then you can make yakisoba sauce according to the recipe that we will share below. You will need the following products:

• Classic Plain Soy Sauce, Fish Sauce, Oyster Sauce, Worcestershire Sauce - 2 tbsp each. spoons.
• Sesame oil - 1 tbsp. spoon and the same amount of sugar, which, if desired, can be replaced with honey.

Mix all the ingredients in one bowl, season with black pepper if desired. You do not need to pre-boil or heat it, you can immediately send it to the vegetables in the pan.