Yakisoba

  • Ready in: 30 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 223
Yakisoba

Ingredients

  • 1 onion
  • 2 carrots
  • 6 shiitake mushrooms
  • 4 spring onions
  • 8 cabbage leaves
  • 700 g sliced pork belly
  • 4 tbsp rice bran oil
  • New York Cut pepper
  • 1 kg Yakisoba Noodles
  • 8-12 tbsp yakisoba sauce
  • YAKISOBA SAUCE:--
  • 6 tbsp SIDS HOT WORCESTER SAUCE
  • 8 tsp oyster sauce
  • 8 tsp Tuimato Sauce
  • 4 tsp soy sauce
  • 4 tsp sugar
  • SIDS SALT & PEPPER to taste

Directions

  1. Yakisoba is very easy to make, and you can add almost any ingredients to make it your style. Try it with seafood, or a simple vegetarian style is fabulous for Meatless Mondays.
    Whisk all the ingredients for Yakisoba sauce. It's important to taste the sauce and see if you need to add more sugar (For example, some ketchup is sweeter than others while some Worcestershire sauce is less sour than others.). Set aside.
    YAKISOBA SAUCE: Whisk SIDS HOT WORCESTER SAUCE and all the ingredients for Yakisoba sauce. It's important to taste the sauce and see if you need to add more sugar (For example, some ketchup is sweeter than others while some Worcestershire sauce is less sour than others.). Set aside.
    Slice the onion, cut the carrot into julienned strips, and slice the shiitake mushrooms. Chop the spring onion into 5 cm pieces, cut the cabbage into small bite pieces and cut the meat into 2 cm pieces.
    In a frypan or wok, heat oil to medium high. Cook the meat until no longer pink. Add the onion and carrot and cook for 1-2 minutes. Add the cabbage and cook until almost tender. Lastly add the spring onion and shiitake mushrooms and cook for 1 minute. Season with SIDS SALT & PEPPER to taste.
    Transfer the yakisoba noodles to a sieve and quickly run hot water over yakisoba noodle. Separate the noodles with hands. Add the noodles to a wok, and lower the heat to medium. It’s best to use tongs to combine the noodles with ingredients. Keep an eye on the noodles as they may stick to the wok.
    Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce to use. Mix all together using tongs. Transfer to plates and garnish with dried green seaweed and pickled red ginger.
    Serve immediately.