Pork and vegetable yakisoba
Pork and vegetable yakisoba is Japanese stir-fried wheat noodles in a rich sweet-and-sour sauce. Prepare the noodles before cooking and keep the cabbage slightly crisp.
How to make it
Prepared 0 of 6 steps
Prepare the noodles
Check the packet: fresh precooked noodles usually only need loosening in hot water, while dried noodles must be boiled first. Drain thoroughly and separate the strands so they can be tossed easily in the pan.
Make uniform cuts
Slice the pork into thin strips across the grain. Cut the cabbage into small squares, the carrot into matchsticks and the onion into thin half-rings. Prepare everything before starting to stir-fry.
Mix the sauce
Mix the ketchup, Worcestershire sauce, oyster sauce, soy sauce, sugar and 80 ml water until smooth. This is all the sauce the noodles need; no separate sachet seasoning is required.
Stir-fry the pork
Heat oil in a wide pan. Stir-fry the meat strips for 4-5 minutes, using a spatula to separate them. Cook the meat to an internal temperature of 63 °C and keep it warm for at least 3 minutes while cooking the vegetables.
Add the vegetables
Add the onion and carrot to the pork, followed by the cabbage after 2 minutes. Stir-fry for another 2–3 minutes, turning. Leave the lid off so the vegetables fry rather than steam and retain a little crunch.
Stir-fry the noodles in the sauce
Add the prepared noodles and all of the sauce. Stir with tongs for 2-3 minutes until some of the liquid has been absorbed, and the strands are evenly colored. Serve immediately without additional toppings.
Little hint
Use wheat noodles for this stir-fry, despite the word soba in the name. Separate any clumped strands beforehand: they are harder to loosen after the vegetables have gone into the pan.
Frequently asked questions
What should I watch out for when cooking?
Use wheat noodles for this stir-fry, despite the word soba in the name. Separate any clumped strands beforehand: they are harder to loosen after the vegetables have gone into the pan.
How should I prepare the ingredients?
Check the packet: fresh precooked noodles usually only need loosening in hot water, while dried noodles must be boiled first. Drain thoroughly and separate the strands so they can be tossed easily in the pan.
