Yakisoba is a Japanese stir fry noodles dish with pork and vegetables, and it’s seasoned with a sweet & savoury sauce similar to Worcestershire sauce. We made a vegetarian version swapping pork for tofu.
Serves 4
4 layers medium egg noodles
1 onion, peeled and finely sliced
1 large carrot, peeled & grated
1 bunch spring onions, chopped into 1 cm lengths (optional)
4 large mushrooms (optional)
4 large cabbage leaves, shredded
500g pork belly, sliced into bitesized pieces, leftover roast pork, or tofu
2 tbsp sunflower oil
1 large clove of garlic, peeled and crushed (optional)
2cm ginger, finely grated (optional)
5 tbsp Worcestershire sauce
2 tbsp oyster sauce
2 tbsp ketchup
1 tbsp soy sauce
2 tbsp sugar
Start by mixing all the sauce ingredients together in a small bowl and leave to one side.
Cook the noodles according to the packet instructions then leave in cold water until ready to fry.
Prepare all the other ingredients.
Start by frying the pork (if using) in the sunflower oil in a wok or large frying pan until no longer pink. Tip on to a plate, wipe out the pan and heat another 2 tbsp sunflower oil.
Swirl it around the coat the sides of the wok. Then in quick succession add the garlic and ginger, stir once, the add carrot, cabbage, mushrooms, then spring onions. Splash in a few tablespoons of the noodle cooking water and cover the pan, leaving the vegetables to steam and soften for a few minutes.
When the vegetables are cooked to your liking (we like them crunchy, kids like them soft) mix in the cooked noodles and cooked pork and reheat. Once hot, stir through the sauce and serve.
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