Yakisoba

Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you’re not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish’s roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It’s a Japanese street food favorite that will quickly become a weeknight favorite in your home.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Yakisoba Sauce:

1/4 cup Worcestershire sauce, such as Lea & Perrins® Worcestershire Sauce

4 teaspoons ketchup

1 tablespoon sugar 

2 teaspoons soy sauce

Yakisoba:

One 16- to 18-ounce package cooked yakisoba noodles (see Cook's Note)

2 tablespoons neutral-flavored oil

8 ounces skinless pork belly, sliced into thin tiles

3 ounces shiitake mushrooms (2 to 5 mushrooms), sliced

1/2 onion, sliced

1/2 carrot, julienned

4 cabbage leaves, chopped

2 scallions, cut into 2-inch pieces

Freshly ground black pepper

Optional Toppings:

Dried green seaweed flakes (aonori; see Cook's Note)

Directions

  1. Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
  2. For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
  3. For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
  4. Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
  5. Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using. 

Cook’s Note

Available at Japanese markets, some Asian markets or online.

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