Yakisoba is a Japanese stir-fried noodle. The noodles are prepared with a variety of vegetables, sliced pork, and yakisoba sauce. This unique sauce, which is sweet and mildly spicy, sets Yakisoba apart from other Asian stir-fried noodles. Yakisoba is one of the popular Japanese street food and you can find Yakisoba stalls at various festivals. At the stalls, it serves hot.
Shiitake mushrooms, cabbage, and lean chicken are added to this recipe. Finally, this noodle dish is finished with a fantastic sweet and savory sauce. The main ingredients in this recipe are cabbage and mushrooms, and you can add any type of protein you choose. Whatever you want—chicken, beef, hog, pork belly, seafood, etc.
History of Yakisoba
The soba noodle comes from China, where people have been creating noodles from buckwheat flour since 10,000 B.C. Time travel to the 4th century, when soba noodles and the thicker udon noodles were introduced to Japan by Chinese traders. Even further ahead, the Meiji era in the 19th and 20th centuries saw the opening of ports that welcomed Chinese traders and immigrants. Chinese food was offered in these port cities to Japanese laborers, who later altered and localized the food, such as the stir-fried noodles (and ramen) that were given the name yakisoba in the 1930s. Yakisoba diverged from any vestiges of chow mein after World War II and evolved into the Japanese meal it is today.
Ingredients of Yakisoba
The primary ingredients in yakisoba,
- Worcestershire sauce
- is considered a need for this sauce; however, soy sauce can be used in its place if you absolutely want to switch it out.
- Oyster sauce
- This will give our sauce an earthy, slightly sweet, and slightly salty flavor.
- This gives the sauce a hint of sweet and tangy flavor.
- Soy sauce
- To reduce the salt content, I use low-sodium soy sauce.
- Brown sugar
- Brown sugar gives our sauce a touch of sweetness to balance the flavors.
- Yakisoba noodles
- yakisoba noodles that were already cooked for a stir-fry. These noodles can be substituted with ramen noodles; they are typically found in the refrigerator area of grocery stores.
- Oil –
- Peanut oil because it has a neutral flavor and is suitable for high heat.
- I utilized thinly cut chicken breast as my protein source. You can also use skinless, boneless chicken thighs, or you can use sliced beef, pork, or pork belly in place of the chicken, as well as shellfish like shrimp or calamari.
- can be sliced into thin strips, often known as julienne or matchstick slices.
- slice the cabbage into roughly 1-inch squares.
- Shiitake mushrooms
- although white or cremini mushrooms would also be suitable.
Let’s Try to Make Yakisoba
- 400 grams Noodles
- Chicken or any other meat
- 1 Carrot
- ½ Onion
- 3 Mushrooms
- 2 Green Onions
- 4 Cabbage Leaves
- 1 tsp Black Pepper Powder
- 2 tsp Sugar
- 4 tbsp Worcestershire Sauce
- 2 tsp Soy Sauce
- 4 tsp Oyster Sauce
- 4 tsp Ketchup
- Take a small bowl.
- Add sugar, soy sauce, oyster sauce, ketchup and worcestershire sauce and mix well.
- Cut vegetables and mushroom into thin slices.
- Cut cabbage leves into medium sized spieces.
- Cut chicken into small spieces.
- Cook noodles and place aside.
- Take a pot and cook chicken until water evaporates and become golde color.
- Then add onion and cook for 2 minutes.
- Then add green onion and cook well.
- Next add carrots and cook well.
- Now add mushroom and cook for 2 minutes.
- Then add and cook cabbage leaves until slightly tender.
- Add the cooked noodles to the mixture.
- Mix all together and add yakisoba sauce.
- Mix well again while heating.
- Add black pepper powder and mix well again.