Ousho-style Soy Sauce Yakisoba Noodles
cookpad.japan @cookpad_jp
I love the soy sauce yakisoba noodle at Ousho and wanted to recreate it at home. I think it's pretty close to the original.
The key to this recipe is the Chinese stock paste, but you could also use Chinese chicken stock powder or Wei-pa.
Cook quickly over high heat! Recipe by Yumi412
Ousho-style Soy Sauce Yakisoba Noodles
I love the soy sauce yakisoba noodle at Ousho and wanted to recreate it at home. I think it's pretty close to the original.
The key to this recipe is the Chinese stock paste, but you could also use Chinese chicken stock powder or Wei-pa.
Cook quickly over high heat! Recipe by Yumi412
Cooking Instructions
- 1
Rehydrate the wood ear mushrooms. Dissolve the stock paste in water or hot water. It should be on the salty side.
- 2
Cut the carrot into thin batons and tear the cabbage leaves and mushrooms. Wash the bean sprouts.
- 3
Heat oil in a frying pan over high heat and add the ginger. Fry until aromatic.
- 4
Add the pork and fry until its colour has changed. Add the carrot, cabbage, bean sprouts and wood ear mushrooms. Fry to cook through.
- 5
Add the oyster sauce and stock paste dissolved in water or hot water. There's a lot of liquid in the pan but it'll cook away so don't worry.
- 6
After the soup comes to a boil, add the noodles and loosen. Season with salt and pepper.
- 7
Turn off the heat, pour soy sauce along the side of the pan. Stir gently and serve.
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