Today, I’m going to be making, Yakisoba.
It’s a noodle version of Okonomiyaki, and it is a very popular food we eat out at a restaurant and at home as well. It’s easy to make and filled with nutrients. Japanese mom makes Yakisoba for kid’s lunch during summer vacation.
Let’s get started!
〈ingredients〉for 2 servings
100g sliced pork belly
One green pepper
One package bean sprout
Two servings Yakisoba noodles or Chinese noodles
Two tablespoons Worcestershire sauce
One tablespoon oyster sauce
One teaspoon soy sauce
One teaspoon sugar
One teaspoon ketchup
(or Two packages of powdered Yakisoba sauce)
Aonori seaweed powder
1) Let’s get started by cutting the vegetables.
First, slice your carrot thinly, to make it stable, then place onto the cutting board. Slice into 3mm or 1/8 inch thick. Place it on top of each other, then cut into match sticks.
Cut off the root from the onion, then slice thinly along with the grain.
Cut your green pepper into half. Remove the seeds then cut into match sticks along with the grain.
Remove the core from the cabbage. Cut into quarter inch rectangles.
Slice the core thinly.
Cut your sliced pork belly into bite size. To avoid contamination, line the cutting board with a soft plastic board.
Rinse your bean sprout and drain.
The cutting is done!
2) Take out your noodles from the package. Loosen it by your hand to make it easy to cook.
This is powdered seasoning comes with Yakisoba noodles. If you are using this, open it to shorten the cooking time. Actually, it tastes good!
If you don’t have it, prepare the Yakisoba sauce by mixing the seasonings.
Here are two tablespoons Worcestershire sauce, to that add, sugar, oyster sauce, ketchup, and soy sauce. MIx to combine.
The preparation is all set, let’s cook it!
Heat your frying pan on high.
Add in pork belly first, break it into pieces and cook it until no longer pink.
Next, let’s add the vegetables from the firm to soft. Add carrot, and cook for a while until half done. Add in onion, green pepper and cabbage.
Stir fry for a minute or so. Make a well in the center. Add in the noodle.
Cook until the noodles separate and cooked, add in the sauce or powdered seasoning. Toss to cook and distribute evenly.
Last but not least, add in bean sprouts. Stir quickly to keep the crunchy texture.
And it’s done! How easy is that!
Transfer to the dish. Drizzle a little bit more sauce if you want it. Sprinkle bonito flakes and Aonori flakes for the final touch. These toppings are indispensable for us to add the flavor.
See the bonitos dancing!
Let me taste! The flavor is savory but sweet, the bouncy texture of noodles are satisfying, and the vegetables add nice crunch and flavor. If you don’t have all the veges, you can skip some of them but don’t miss the cabbage. It’s a must.
I think some of you are on summer vacation, so this is a good lunch for your family! Give it a try and let me know how you like it!