Japanese yakisoba noodle
The Japanese are a nation of noodle-lovers and yakisoba is one of our favourites. We often see this dish during festivals when we have yatai (street food stalls) and I always looked forward to having this dish whenever I went out with my parents to the festivals. You can also buy ready-made yakisoba sauce.
|4 Tbsp||Oyster sauce|
|4 Tbsp||Worcestershire sauce, Japanese style, see pantry notes|
|2 tsp||Soy sauce|
|¼ tsp||Freshly ground black pepper|
|¼ tsp||Dashi, see pantry notes|
|½ Tbsp||Tomato ketchup|
|220 g||Ramen noodles, hakubaku, see pantry notes|
|100 g||Onions, sliced|
|100 g||Carrots, thinly sliced|
|300 g||Mixed seafood, prawns and squid cut into rings|
|100 g||Cabbages, cut into 2.5cm squares|
|1 serving||Seaweed, flakes, see pantry notes|
|1 serving||Japanese pickled ginger|
- Put all the sauce ingredients in a large bowl and mix well
- Cook noodles as per packet instructions. Rinse under cold water, drain and set aside.
- Heat a wok on medium-high heat and add oil. Cook onion and carrot for 3 minutes then add prawns and squid rings. Cook for another 3 minutes.
- Add cooked noodles and cabbage and stir fry for 1-2 minutes.
- Add the sauce mix to the wok and cook until noodles are coated with the sauce.
- Sprinkle over some aonori and serve with pickled ginger if desired.
- Usutaa sauce is similar to worcestershire but has less acidity and spiciness. Look for Bull Dog brand.
- Dashi powder is like an instant stock powder and is used to make soup or to season dishes.
- Aonori are nori flakes, used to garnish yakisoba, okonomiyaki and many more Japanese dishes. If you don’t have aonori, you can use nori sheets. Fold a sheet 4 times and use scissors to cut into very thin threads, one inch long.
- Hakubaku ramen noodles are great for stir-frying as they hold sauces well.
- If you prefer you can use store-bought yakisoba sauce. You will find all of these ingredients at a Japanese grocer. Larger supermarkets should also have them.
See our full guide to buying Japenese ingredients here on the How to page.