Authentic Yakisoba

This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 584 Calories

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
• ½ head napa cabbage, shredded
• 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
• ⅔ cup yakisoba sauce
• 4 tablespoons pickled red ginger (beni shoga), or to taste
• 4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste

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.