Yakisoba
Yakisoba, from above
Non vegJapan

Yakisoba

Festival noodles: sweet tangy sauce, pork, cabbage and a sizzling griddle. Summer smells like this.

20 minTime
19 gProtein each
mildSpice
Festival noodles2 chapters · 1 min read

Make it your way

Grandma's wayFried noodles with pork, cabbage and tangy yakisoba sauce.
The original
728kcalsame
19 gproteinsame
7 gfibresame
20minutessame

Yakisoba, festival style.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Wheat noodles2 portions yakisoba or ramen noodles
Cooking oil (vegetable oil)1 tbsp
Pork belly100 g, thinly sliced
Onion1 small, sliced
Carrot1 small, in matchsticks
Cabbage2 cups, roughly chopped
Moong sprouts (mung bean sprouts)a handful
Tonkatsu sauce3 tbsp yakisoba or tonkatsu sauce
Soy sauce1 tsp
Nori sheetsa pinch, crumbled

Method

5 steps
  1. 1Cook the noodles until just tender, rinse and drain well.
  2. 2Fry the pork in the oil until crisp at the edges.
  3. 3Add onion, carrot and cabbage and toss on high heat for 2 minutes.
  4. 4Add noodles, sauce and soy and toss until evenly coated. Add sprouts for the last 30 seconds. Make sure the pork is cooked through.
  5. 5Serve with crumbled nori on top.
Serve it like this

Heap on a plate or in a paper tray festival style, with nori on top and pickled ginger on the side.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Yakisoba: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Melon pan180 min
With a main Okonomiyaki35 min
On the side Miso soup20 min
On the side Goma dressing10 min
A little snack Gyoza60 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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