When I was in Oahu, other than stuffing my face with malassadas (malasadas), sampling local Hawaiian cuisine, and feasting on shrimp, I ate Japanese food almost every day.
Oahu is a real gem for Japanese food, thanks to the many Japanese tourists and also locals who are obsessed with Japanese cuisine.
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There are countless authentic Japanese restaurants dotting Waikiki Beach: ramen joint, sushi bar, izakaya, and yakiniku (Japanese BBQ).
I was in Japanese food heaven during the vacation; the abundant seafood and fresh produce accentuate the already great taste to tempting perfection.
Yakisoba or Japanese fried noodles/焼きそば is one of the dishes I particularly enjoyed during my stay there. Yakisoba is pretty much the Japanese version of Chinese chow mein, but there is a certain appeal about yakisoba—the ramen noodles andthe sharp-flavored benishoga (picked ginger strips) make yakisoba a bright-tasting noodle dish. I loved it.
How Many Calories per Serving?
This recipe is only 589 calories per serving.
What Dishes to Serve with This Recipe?
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Yakisoba (Japanese Fried Noodles)
Yakisoba or Japanese fried noodles is a popular dish. Inspired by Chinese fried noodles, this yakisoba recipe is made with cabbage, carrot, and pork.
Ingredients
- 12 oz. (340 g) yakisoba, rinsed with water and drained
- 3 cloves garlic, finely chopped
- 2 oz. (56 g) pork, cut into small pieces and marinated with some soy sauce
- 2 oz. (56 g) cabbage, roughly chopped into pieces
- 2 oz. (56 g) carrot, cut into thin strips
- Some scallions, cut into thin threads
- 2 tablespoons oil
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1/2 teaspoon mirin
- 3 dashes white pepper powder
- 1/2 teaspoon sugar
- 1/8 teaspoon sesame oil
- salt to taste
Instructions
- Heat up wok with oil. Add garlic and stir fry until light brown in color. Add pork and do a few quick stirs before adding cabbage and carrot. Stir a few times and add noodles and all the seasonings. Continue to stir-fry until the vegetables and noodles are cooked, for 1-2 minutes. Transfer out and serve immediately with some benishoga (Japanese picked ginger).
Notes
You can find fresh yakisoba noodles at Japanese stores or Asian stores. Usually, they come with yakisoba seasoning sauce. You can use the sauce or make yakisoba from scratch using my yakisoba recipe above.
Nutrition Information
Yield
3Serving Size
3 peopleAmount Per Serving Calories 589Total Fat 15gSaturated Fat 9gUnsaturated Fat 0gCholesterol 13mgSodium 711mgCarbohydrates 91gFiber 4gSugar 5gProtein 19g
Michell
Can you really taste a half teaspoon of mirin with all these other ingredients in here? It seems like a waste of mirin. Also, where is the worcestershire sauce? I thought that was a staple in Yakisoba. This does sound like a tasty noodle stir fry, though.
Rasa Malaysia
You can skip, a little bit of mirin add a faint sweetness. I don’t like Worcestershire sauce in my Yakisoba, you can add it though.
Brenda Skinner
Hello: Had delicious yakisoba in Japan and am craving it again. Questions on some ingredients… substitute for cabbage and pork? I love cabbage and really don’t need to buy more pork than we need. Also sake? I know there is a big taste difference from beer but can that be used instead? All else I have. Thanks!
Rasa Malaysia
You can add any green vegetables or use chicken. No need to add sake, skip.
kathy
I know these meals are quick and easy,but are they good for you at all?
Kiran @ KiranTarun.com
Yummy!! Craving for bowls of this comforting noodles for dinner. Now :D
Liz
Thank you Bee for the nice recipe. Have a Great Week!
Ronda
For us that don’t know what is mirin and is there substitutes for saki
Rasa Malaysia
Mirin is a Japanese sweet wine. Japanese sake is the rice wine. If you can’t find mirin, just use sugar to add sweetness, for sake, you can use Chinese rice wine.
Jordan
The real secret to authentic yakisoba like you’ll find it in Japan: “yakisoba sauce”. It’s a chuunou sauce like tonkatsu sauce or okonomiyaki sauce. It has some fruit and vegetable purees, a variety of spices, soy sauce, vinegar, sugar, and worcestershire sauce. It’s a bit spicy, sour, sweet, salty, and pungent. Along with the benishoga this provides a very tangy and pungent, very bright noodle dish highly unlike all other asian stir-fried noodle dishes.
Tim
This is what I miss most about Japan. I lived on this for two years wile I was in the marine corps. $4 a plate you couldn’t beat it. I haven’t had it since. This looks great thanks