Yakisoba Recipe

Recipe By Slurrp

It is believed that yakisoba was derived from chowmein, which are stir-fried Chinese-style noodles with soy sauce. Yakisoba originated in Japan in 1950, post World War-II. During that time, the price tags on flour were high and so common people could not buy it. And so, cooks used cabbage, which was a cheaper ingredient, to increase the volume of yakisoba. Initially, Japanese cooks seasoned yakisoba with soy sauce or salt, but the water that the cabbage released affected the taste and Worcester sauce began to be used in place of it. Candy and snack shops in Japan began selling yakisoba and it became popular with children. It became a way for them to fill their stomachs when there was food insecurity. Later, it came to be a dish that families made at home and restaurants serving yakisoba grew in number, too. This recipe uses pork, which can be substituted with beef.

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Non Vegdiet
Yakisoba
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ingredients serve

Ingredients for Yakisoba Recipe

  • 0.33 pound pork, thinly sliced
  • 1 small onion
  • 2 Nos Cabbage, cut into bite size pieces
  • 2 Nos Bean sprouts
  • 1/2 small carrot
  • 1/4 green bell pepper
  • 1 tablespoon Oil
  • As required Aonori
  • As required Benishoga
  • 2 Nos packages Chuka Men
  • As required salt and pepper
  • As required Yakisoba Sauce
  • 3 tablespoon Tonkatsu sauce
  • 2 tablespoon Worcester sauce
  • 1/2 tablespoon Soy Sauce
  • 1/2 tablespoon Mirin

Directions: Yakisoba Recipe

Steps To Prepare

  • STEP 1.Cut the pork into bite-sized pieces.
  • STEP 1.Slice all the vegetables.
  • STEP 2.Mix all the ingredients of yakisoba sauce together.

Cooking Directions

  • STEP 1.Heat oil in a large frying pan.
  • STEP 3.Cook the meat until brown.
  • STEP 4.Add onion, carrots and bell peppers and cook.
  • STEP 5.Add cabbage and sprouts. Cook until the water comes out.
  • STEP 6.Add the chuka men mix with the vegetables and cook for 2 minutes until the noodles are cooked.
  • STEP 7.Add the sauce and coat well.

Storage And Serving Method

  • STEP 1.Serve in a plate and top with aonori and benishoga.
Nutrition
value
431
calories per serving
27 g Fat33 g Protein13 g Carbs15 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    33g
  • Carbs
    13g
  • Fiber
    15g

MacroNutrients

  • Carbs
    13g
  • Protein
    33g
  • Fiber
    15g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    375mg
  • Iron
    12mg
  • Vitamin A
    2391mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    1mg
  • Vitamin B9
    231mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    157mg
  • Vitamin E
    4mg
  • Copper
    1mcg
  • Magnesium
    223mg
  • Manganese
    3mg
  • Phosphorus
    343mg
  • Selenium
    59mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp