If you love authentic Japanese cuisine, try this yakisoba recipe, complete with pork tenderloin, pickled ginger, and dried seaweed.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
584 Calories
Recipe Instructions
Step 1
Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
Step 2
Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
Step 3
Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
Step 4
Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.
Ingredients
2 tablespoons vegetable oil
3 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon freshly grated ginger
1 medium onion, cut into julienne strips
4 (8 ounce) packages buckwheat soba noodles
1 pound pork tenderloin, cut against the grain in thin strips
2 cups carrots, cut into julienne strips
4 tablespoons pickled red ginger (beni shoga), or to taste
4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste
