Tokyo-Style Yakisoba
Yakisoba is a very popular dish in Japan, and Tokyo in particular. It's made with thick Chinese style wheat noodles and a sweet-and-salty sauce, as well as thinly cut or shredded veggies and meats. It first appeared in Tokyo food stalls in the 1930's and has since become popular with all, but in particular college students. Yakisoba kits containing both the noodles and sauce packages (mix with water) are sold both in Japanese and American supermarkets. Indeed, Costco has a version that includes veggies and seasoned chicken as well.
All in all it's a quick dish to make, though it does require slicing your veggies. In addition to the ones in the recipe, you can use others you like - bean sprouts seem to be popular, but the key is really the noodles and the sauce (and make your own, I tried the one that came with my noodles and it wasn't great). I used sirloin in this recipe because it was on sale, but pork belly may be the most popular meat.
My husband really loved this dish. I liked it, but I'm not a fan of crunchy veggies so I would have cooked them for longer.
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Tokyo-Style Yakisoba
Ingredients
For the sauce
- 6 Tbsp Worcestershire sauce
- 3 Tbsp Oyster sauce
- 1 1/2 Tbsp ketchup
- 1 1/2 Tbsp water
- 1/2 Tbsp sugar
For the noodles
- 17 oz yakisoba noodles
- 1 Tbsp cooking oil
- 1 lb beef, pork belly, chicken or other meat, thinly sliced
- 9 shrimp, shelled
- 1 medium onion, thinly sliced
- 1/2 carrot, thinly sliced
- 5 Shiitake mushrooms, sliced
- 3 stalks green onion, cut into 1/2" slices (green parts only)
- handful shredded green cabbage
Directions
Prepare the sauce
Mix all sauce ingredients together. Set aside.
Prepare the noodles
Remove the yakisoba noodles from the packages and soak in water for a few minutes. Transfer to a strainer and let drain.
Heat the oil over medium-high heat on a grill or large skillet. Add the beef and shrimp and cook until browned, stirring as needed. Stir in the onion and carrot slices and cook for 30 seconds. Add the mushrooms and green onion and cook for another 30 seconds. Stir in the sauce and continue cooking until all the ingredients are well coated. Stir in the cabbage and serve.
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Adapted from a recipe at futuredish
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