So, yakisoba is thought to be a Japanese dish, but actually originates from China. I learned of this rather recently when I was in Israel, and speaking to one of my Japanese friends, Mrs Irino. Although there is the word ‘soba’ in ‘yakisoba’, the noodles used in this dish is actually ramen noodles, not soba noodles. Whatever it is and wherever it is from, it really doesn’t matter, as long as it tastes good. [I’m putting yakisoba in the ‘Japanese’ category of the blog since the majority of people think it’s Japanese, and that there are way too many Chinese fried noodles out there already.]
- 1 lb yakisoba noodles (or egg noodles)
- 1/2 cup water
- 1/2 onion, sliced
- 1 carrot, sliced
- 1/4 cabbage, sliced
- 6 oz sliced pork
- 2 tablespoons cooking oil
- black pepper to taste
Ingredients for Yakisoba Sauce
- 1 1/2 tablespoons ketchup
- 1 tablespoons worchestershire sauce
- 1 tablespoons soy sauce
- 1/2 tablespoon mustard
Mix all the ingredients for yakisoba sauce in a small bowl.
In a heated pan, add oil and fry the pork slices until half cooked. Add sliced onions to the pan, and stir fry for 30 seconds.
Add noodles and water, then fry until the noodles are cooked.
Add cabbage, carrots and yakisoba sauce, then fry until everything is combined.
Serve and enjoy!