Healthy Dish

Authentic Yakisoba

Time

55 min

Serving

8 persons

Calories

584

Rating

5.00 (2)

Author: Victoria Bailey

This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.

Ingredients

(8 ounce) packages buckwheat soba noodles: 4 packages
vegetable oil: 2 Tbsp
pork tenderloin, cut against the grain in thin strips: 1 pound
carrots, cut into julienne strips: 2 cups
onion, cut into julienne strips: 1 medium
freshly grated ginger: 1 Tbsp
garlic, minced: 3 clove
napa cabbage, shredded: 0.5 head
yakisoba sauce: 0.66667 cup
salt and ground black pepper to taste: 0 piece
pickled red ginger (beni shoga), or to taste: 4 Tbsp
kizami nori (dried flaked aonori seaweed), or to taste: 4 Tbsp

Metric Conversion

Stages of cooking

Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

History of the Authentic Yakisoba

Yakisoba, which literally means grilled noodles, is a popular Japanese dish that has been enjoyed for over a century. It originated in the early 20th century as a street food in Japan and quickly gained popularity due to its ease and convenience. Yakisoba is made with thin, curly noodles stir-fried with a variety of vegetables and meat, and typically served with beni shoga (pickled ginger) and kizami nori (dried seaweed flakes).

Tips and Tricks for Authentic Yakisoba Recipe

To make the perfect authentic yakisoba, here are some tips and tricks to keep in mind:

Use high-quality soba noodles: It's important to get good quality soba noodles for the best taste and texture. Look for 100% buckwheat soba noodles at a Japanese grocery store or online.
Cut ingredients thinly: Make sure to julienne the carrots and onions into thin strips so they cook evenly and quickly.
Stir-fry in small batches: When cooking the vegetables and meat, it's important to cook them in small batches so they don't become overcrowded, which can cause them to steam instead of fry.
Season it well: Be sure to season the dish with salt and pepper to taste. The yakisoba sauce is already quite flavorful, but a pinch of salt and pepper will help bring out the flavors even more.
Add more sauce as needed: The amount of sauce needed will depend on the size of the noodles and the amount of vegetables and meat used. Don't be afraid to add more sauce if needed to achieve the desired flavor.

Tips for presenting the dish

Authentic yakisoba is usually served on a plate or in a bowl with a small pile of beni shoga (pickled ginger) and kizami nori (dried seaweed flakes) on top for garnish. You can also squeeze a bit of fresh lemon juice over the dish to add a bright, citrusy flavor. Serve it hot and enjoy!

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