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Authentic Yakisoba
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Experience the flavors of Japan with this yakisoba recipe featuring tender pork, zesty pickled ginger, and savory dried seaweed.
Ingredients:
  • 4 (8 ounce) packages buckwheat soba noodles
  • 2 tablespoons vegetable oil
  • 1 pound pork tenderloin, cut against the grain in thin strips
  • 2 cups carrots, cut into julienne strips
  • 1 medium onion, cut into julienne strips
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 0.5 head napa cabbage, shredded
  • 0.66666668653488 cup yakisoba sauce
  • salt and ground black pepper to taste
  • 4 tablespoons pickled red ginger (beni shoga), or to taste
  • 4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste
Instructions:
  • Bring a large pot of water to a boil. Add soba noodles and cook for 5 to 8 minutes until al dente. Drain and rinse with cold water before setting aside.
  • In a hot wok with oil, stir-fry pork seasoned with salt and pepper for 5 minutes. Set aside cooked pork. Keep the flavorful oil in the wok and stir-fry carrots, onion, ginger, and garlic for 3 to 4 minutes.
  • Toss in cabbage and stir-fry for about 1 minute. Now, add drained soba noodles and pour in half of the yakisoba sauce. Stir-fry until everything is coated in the sauce, around 3 minutes. Put the pork back in the wok, add more sauce to your liking, and take it off the heat.
  • Right before serving, sprinkle yakisoba with kizami nori and a small pile of beni shoga for a delightful finishing touch.

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