[Farmhouse Recipe] Sauce Yakisoba

Name: [Farmhouse Recipe] Sauce Yakisoba
Yield: 2 servings
Cuisine: American
Ingredients: 2 portions Chinese-style noodles; 100 grams Thinly sliced pork rib (cut into 1 cm thick pieces); 200 grams Cabbage (roughly chopped); 2 Chikuwa (diagonally sliced); 4 tbsp Tempura crumbs; 1 and 1/2 tablespoons Tonkatsu sauce (Japanese style Worcestershire sauce or steak sauce); 1 tbsp Vegetable oil; 1 Bonito flakes, aonori, beni-shoga (red pickled ginger); 1 tbsp Japanese Worcestershire-style sauce; 1 tsp Oyster sauce; 1/2 tbsp Dashi stock granules

cookpad.japan @cookpad_jp

I recreated the richly flavored yakisoba like the kind sold in food stalls with tons of veggies.

I recommend using spring cabbage.
If you have squid flavored tempura crumbs, they're the best. Recipe by FarmersK

I recreated the richly flavored yakisoba like the kind sold in food stalls with tons of veggies.

I recommend using spring cabbage.
If you have squid flavored tempura crumbs, they're the best. Recipe by FarmersK

cookpad.japan @cookpad_jp

I recreated the richly flavored yakisoba like the kind sold in food stalls with tons of veggies.

I recommend using spring cabbage.
If you have squid flavored tempura crumbs, they're the best. Recipe by FarmersK

I recreated the richly flavored yakisoba like the kind sold in food stalls with tons of veggies.

I recommend using spring cabbage.
If you have squid flavored tempura crumbs, they're the best. Recipe by FarmersK

Saved

Ingredients

2 servings

2portions Chinese-style noodles
100 gramsThinly sliced pork rib (cut into 1　cm thick pieces)
200 gramsCabbage (roughly chopped)
2Chikuwa (diagonally sliced)
4 tbspTempura crumbs
1and 1/2 tablespoons Tonkatsu sauce (Japanese style Worcestershire sauce or steak sauce)
1 tbspVegetable oil
1Bonito flakes, aonori, beni-shoga (red pickled ginger)
[A] Ingredients
1 tbspJapanese Worcestershire-style sauce
1 tspOyster sauce
1/2 tbspDashi stock granules

Saved

Steps

1

Heat oil in a frying pan on medium heat, then sauté the pork rib meat until the surface turns white, then add the cabbage and chikuwa.
2

When the cabbage becomes tender, add the [A] ingredients and stir fry until the liquids boil down, add the Chinese-style noodles while loosening them, and continue to stir fry.
3

When the noodles are well-coated in oil, add the tonkatsu sauce, quickly stir-fry, add the tempura crumbs, then serve.
4

Sprinkle on some bonito flakes, ao-nori, and pickled ginger to taste.