Serves 2.
Ingredients
- Yakisoba noodles: A package usually comes with 3 packs of noodles and 3 packets of powdered sauce. (If using frozen noodles, microwave for 30 seconds, flip them over, and microwave for another 30 seconds.)
- Vegetables: Use a colorful variety of vegetables, such as cabbage, carrots, bell peppers (any color), onions, chives, and green onions.
- 1 clove garlic, chopped
- Oil for stir-frying
- 2 tablespoons cooking sake (water is also okay if you don’t have any)
- 1 teaspoon soy sauce
- White pepper (black pepper is also okay)
- Meat of your choice: Beef, pork, chicken, or shrimp
I chose beef this time. I found “Thin Ribeye Steak Strips” at a supermarket. About 4 oz. For the beef I used this time, I added 2 teaspoons of cooking sake and let it sit for a little while.
Eggs: I made over-medium eggs this time, but sunny-side-up eggs or scrambled eggs would also be delicious!
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The vegetables I used are onion, carrot, mini tomatoes, and chives this time. Cut the ingredients into bite-sized pieces. You can chop the vegetables into slightly bigger pieces since they shrink when stir-fried.
Instructions
First, cook the eggs in your preferred style and set them aside on a plate. Give the pan a quick wipe, add a little oil, and stir-fry the chopped garlic over medium heat.
Once the garlic becomes fragrant, add the onions and bell peppers first, since they are thicker vegetables. Cabbage, chives, and green onions are thinner and cook more quickly, so add them later.
Next, add the meat to the pan and stir-fry until it is almost fully cooked. Add the cabbage at this point and stir-fry together.
Move the vegetables and meat toward the edges of the pan, making space in the center. Add the noodles to the center. Pour the cooking sake or water over the noodles.
This is how you steam-fry the noodles and loosen them up. There’s no need to rush. The cooking sake or water will naturally help loosen the noodles. Flip the block of noodles over to help loosen them. If the noodles don’t loosen easily, add a little more water as needed.
Once the noodles have loosened, add the chives and green onions, as they cook quickly. Then add the powdered sauce and mix everything together. Once the powdered sauce is evenly coated, drizzle the soy sauce around the edge of the pan. Add white pepper to taste.
If the Yakisoba seems watery, toss the noodles to let the steam escape until they dry out. Top with your eggs, and you’re done!
Japanese Yakisoba
Ingredients
Method
- Cut ingredients into bite-size pieces; vegetables can be slightly larger because they shrink.
- Cook eggs as preferred; set aside on a plate.
- Wipe pan; add a little oil and stir-fry garlic over medium heat.
- Once fragrant, add thicker vegetables, onions and bell peppers, first. Reserve quicker-cooking cabbage, chives, and green onions for later.
- Add meat; stir-fry until almost fully cooked. Add cabbage; stir-fry together.
- Push meat and vegetables to edges; add noodles in center.
- Pour cooking sake or water over noodles.
- Let noodles steam-fry and loosen without rushing. Flip noodle block; add a little more water if needed to loosen.
- Once loosened, add quick-cooking chives and green onions. Mix in powdered sauce.
- Once evenly coated, drizzle soy sauce around pan edge. Add white pepper to taste.
- If watery, toss noodles until excess steam escapes and they dry out. Top with eggs.