Yakisoba Stir Fry Recipes
YAKISOBA (焼きそば)
Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce. My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens.
Provided by Marc Matsumoto
Categories Entree
Time 10m
Number Of Ingredients 14
Steps:
- Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
- Prep the vegetables and make the sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a small bowl.
- Heat a large heavy-bottomed frying pan or griddle over high heat until hot. Add 1 tablespoon of oil along with the pork belly or bacon. Fry until the fat from the pork has started to render out.
- Add the carrots, onions, and cabbage and stir fry using two spatulas until the vegetables are vibrant in color and starting to wilt (they don't need to be fully cooked through yet).
- Add noodles and toss with the oil in the pan. If you notice they are sticking, add some more oil directly onto the noodles.
- Drizzle the sauce evenly over the noodles and continue tossing and frying until the noodles are a uniform color and you can smell the sauce starts to caramelize.
- Plate the yakisoba and sprinkle with aonori and benishoga to garnish.
Nutrition Facts : Calories 568 kcal, Carbohydrate 67 g, Protein 15 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 24 mg, Sodium 831 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
YAKISOBA CHICKEN
Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market.
Provided by emmaxwell
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
- In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!
Nutrition Facts : Calories 295.2 calories, Carbohydrate 40.7 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 3 g, Protein 26.3 g, SaturatedFat 0.9 g, Sodium 1621.3 mg, Sugar 5.5 g
YAKISOBA STIR FRY
Make and share this Yakisoba Stir Fry recipe from Food.com.
Provided by drskyles1
Categories Lunch/Snacks
Time 45m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 17
Steps:
- pan fry noodles in sesame ginger sauce.and remove from pan.
- stir fry vegetables in rice bran oil on high heat.
- add :.
- carrots.
- onions.
- peppers.
- broccoli.
- zucchini.
- sugar peas.
- pickled ginger.
- mushrooms.
- fresh pineapple.
- macadamia nuts.
- glaze vegetables with teriyaki and sweet chili sauce.
- serve over pan fried noodles/or organic wild rice medley.
- top with black and white sesame seeds.
- options::add grilled chicken,shrimp or beef tenderloin -- .
Nutrition Facts : Calories 208.2, Fat 1.2, SaturatedFat 0.2, Sodium 1461.5, Carbohydrate 45.9, Fiber 11, Sugar 19.5, Protein 11
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- Drain and sprinkle sesame oil over the noodles and mix until all noodles are coated. This is to prevent the noodles from sticking to each other.
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- Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
- In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.
- Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.
- Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve!
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- 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 it aside.
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5/5 (5)Total Time 20 minsCuisine JapaneseCalories 555 per serving
- In a wok or large pan, fry the sliced onions, the white parts of the scallions, carrots and soy curls until onions becomes tender 1-2 minutes. Add the cabbage, bean sprouts and shiitake mushrooms and fry for another 1 minute. Add in the sliced green onions and noodles, and stir fry for another 1 minute. Add in the yakisoba sauce and mix until everything is well coated. Transfer yakisoba to serving places and top with aonori and serve with shoga.
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- Combine the sauce ingredients in a small bowl and whisk to combine. Break apart your yakisoba by running it under hot water. Place on paper towels and let the excess water drain.
- Preheat over high heat 1 tablespoon of oil in a large wok or non-stick skillet, add a dash of sesame oil and quickly stir-fry the asparagus and mushrooms until the asparagus is crisp-tender, about 2-3 minutes. Remove from the stir-fry and set aside. Cover to keep warm.
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- Prep the noodles: Remove the noodles from their package, and place in a colander. Rinse well and drain. While rinsing you will have to separate the noodles with your hands.
- Stir fry the chicken and veggies: In a large wok or skillet, heat the peanut oil over medium-high heat. Add the chicken pieces and cook until no longer pink. Add the sliced onion and carrots and cook for another 2 minutes until the onion softens. Add the mushrooms, cabbage and green onions. Toss everything together and cook for another minute.
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