Yakisoba

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Yakisoba: making the dish and its sauce

Yakisoba, or otherwise fried noodles in a special sauce, is a popular Japanese dish that is considered a favorite among the Japanese and Chinese. Noodles of this type began to be prepared specifically in southern China, and the Chaomian dish served as a model for yakisoba. Currently, Japanese noodles, fried in a special black sour and sweet sauce, are especially popular in the United States, Australia, India, Nepal, South Africa and England. In Russia, unfortunately, this most delicious dish has not yet gained enormous popularity, but in stores you can find freshly made noodles “Yakisobu” and also special buckwheat noodles for making the dish at home. You can read how to cook yakisoba independently and create a special sauce in which to fry it in this article.

This dish is often considered the main dish when served, but from time to time it can also be used as a side dish. In the Land of the Rising Sun there is even a Matsuri festival, during which it is customary to sell the dish. A variety of options are used as a filler for noodles. The most popular in Russia is yakisoba with chicken, often seasoned with vegetables. A yakisoba recipe can include ham, pork, poultry, and even seafood. For example, in Hiroshima it is used to make okonomiyaki (fried flatbreads with different insides, for example, with noodles, cheese and shrimp), it is also called a specific “Japanese pizza”, and on the Okinawa Peninsula, yakisoba noodles are served with sausages.

Prepare delicious sauce for yakisoba

To prepare the sauce you need these ingredients:

soy sauce 6 tbsp. l.;
sweet sand 3 tsp;
oyster soua 5 tbsp. l.;
wine (snow-white dry), or sake 2 tbsp. l.

The manufacturing process is as simple as possible: mix everything and heat it up a little.

Yakisoba with pork and vegetables

The noodles for making the dish can be not only buckwheat, but also wheat, egg, which is used for ramen, also from udon, ordinary wheat noodles from Japanese cuisine.

The following products will be useful to us before starting production:

pork 50 g;
soba noodles 100 g;
prepared yakisoba sauce;
bell pepper;
carrot;
onion;
little cauliflower or broccoli;
salt and pepper to your taste.

Step-by-step recipe for preparing a delicious Japanese dish:

Boil the noodles in salted water for 10 minutes.
Thinly slice the pepper, onion and carrot into long strips. Cabbage can be cut into small cubes.
Cut the pork into thin small strips, as shown in the photo, then place it in a hot frying pan with a small amount of oil and fry the meat on both sides, always over medium heat.
Now you need to add vegetables to the meat and fry, stirring constantly with a long wooden spoon, for at least 5 minutes.
Add the boiled soba to the vegetables and pork, fry for a few minutes, pour in the prepared yakisoba sauce and simmer for 2 minutes, reducing the heat.

An appetizing Japanese dish with pork is ready.

For those who do not have time to prepare the sauce (or due to the lack of the necessary ingredients), the second most common yakisoba recipe may be suitable.

Yakisoba with chicken and vegetables

We will need the following products to start cooking:

soba noodles 100 g;
chicken fillet 200 g;
onion head;
1 carrot;
2 tbsp. l. soy sauce and 2 tbsp. l. balsamic vinegar;
1 bell pepper;
olive oil (for frying);
ground salt and pepper to your taste.

Notes on making the Japanese recipe:

Boil the noodles in salted water (10-12 minutes), place in a colander so that the water drains, you can pour hot water over it so that the noodles do not stick together, as is done in the photo.
Cut the fillet, carrots, peppers and onions into thin slices.
First put the onion in a hot frying pan with oil, after half a minute - carrots and peppers, and after another half a minute - chicken fillet. Fry together for 5 minutes.
Add the finished soba to the frying pan, fry a little and pour in soy sauce combined with balsamic vinegar. You can also buy ready-made Japanese sauce in the store. Close the lid and simmer together for 3-4 minutes.
It is recommended to sprinkle the finished dish with sesame seeds, after previously fried.

The usual and delicious Japanese dish is ready.

Video: Yakisoba with pork from the chef

Fried Yakisoba Noodles

Fried Yakisoba noodles (焼きそば, rH. Yakisoba) are a common dish in Japanese national cuisine. Although it is Japanese, its roots come from China - it is believed that at the beginning of the 20th century, the inhabitants of the land of the rising sun adopted it from the Chinese. Yakisoba noodles are a variation of the mega-popular and well-known far beyond the borders of the People's Republic of China (the People's Republic of China is a state in East Asia. The largest country in the world by population) of the dish “Chow Mein Noodles” (Chinese: 炒面, pinyin Caomian). For example, in the USA (the United States of America is a country in North America), Chow Mein noodles are one of the most recognizable and favorite dishes in American Chinese restaurants.

Yakisoba literally means “fried noodles in sauce.” By the way, although the word “yakisoba” contains the name Soba noodles made from buckwheat flour, buckwheat noodles have nothing to do with this dish. It is prepared from another noodle – wheat Ramen. For this dish, the noodles are steamed (or simply in water). In Russia, such dishes (from noodles) are called “wok”. In fact, the slogan “build your own box of noodles” is all about Chow Mein and Yakisoba. Yakisoba has two main ingredients – noodles and sauce. The sauce consists of 5 components (Worcestershire sauce, oyster sauce, ketchup, light soy sauce and sugar). It is dark in color, thick, has a salty-sweet taste with a slight note of sourness; it is the sauce that sets the main flavor palette of the dish, and the toppings only complement the overall taste perception.

Read also: White chocolate

Toppings (additional additives to noodles) are added as desired. The most popular are: meat (usually pork) or seafood (squid, shrimp, etc.), vegetables (carrots, white cabbage, Chinese cabbage, Chinese cabbage pak choi), soybean sprouts or mung bean, onions and green onions , shiitake mushrooms, tofu, tenkasu (drops of tempura batter dropped into hot oil), fried egg, fried egg strips, canned bamboo shoots, nori, reddish pickled ginger, bonito tuna flakes. Mayonnaise and Shichimi Togarashi hot seasoning may be added. In general, the dish is tasty, filling and fragrant. Getting ready quickly.

In the Land of the Rising Sun, there are a huge number of regional variants of Yakisoba - more than 50. Almost every locality has its own version of preparing the dish. Yakisoba noodles are produced in the form of freeze-dried noodles of quick production.

Some variations of this dish are interesting. For example, in the Land of the Rising Sun there is a hot dog Yakisoba pan (Japanese: 焼きそばパン, rH. Yakisoba pan), where instead of sausage there is Yakisoba noodles. Either noodles with rice, or even no noodles at all, just rice with Yakisoba sauce (Japanese: 焼きそばライス, rH. Yakisoba raisu). Or fried noodles with Italian spaghetti.

Preparing fried Yakisoba noodles at home is not difficult; you can purchase the necessary ingredients without any hassle. Worth trying. Let's tell you how to create it.

For 2 servings you will need:

ramen noodles – 150 g,
onion – 1 small head,
carrots - half medium,
dried shiitake mushrooms – 3-4 pcs.,
green onion - 1 stem,
cabbage leaf – 1 small,
pork (can be with fat, such as bacon) – 100 g,
refined vegetable oil – 2 tbsp.,
dark ground pepper (preferably freshly ground) - to taste,
Yakisoba sauce – 2-3 tbsp. (or to taste).

To serve the dish (optional):

thinly sliced strips of dried aquatic nori plants,
reddish pickled ginger (as for sushi).

This easy dish has two main ingredients - Ramen noodles and Yakisoba sauce. The sauce can (if possible) be purchased ready-made. But if you don’t have this ability, it’s not a failure; it can be completely prepared at home. The main thing is that all the ingredients are available. If you are interested in Asian cuisine, then most likely you have everything. We have already learned how to make homemade Yakisoba sauce.

Now it's noodles. For this dish it is steamed. In the Land of the Rising Sun, the noodles for this dish are sold ready-to-use - they are already boiled and treated with vegetable oil. The noodles are sold chilled. The cook can only rinse it with hot water to wash off the oil and cook it. But this is in the Land of the Rising Sun. In Russia, Asian noodles are sold dry. It must be boiled in accordance with the instructions on the package - usually boil for 3-4 minutes in boiling water. And here there is one aspect. You can boil the noodles just before making them, but if you’re not too lazy, you can create this in advance, say, in the evening, then throw it on a sieve and sprinkle with vegetable oil. Mix gently so that the vegetable oil covers the noodles. Allow the water (remaining water and oil) to drain – about 10 minutes or so. And then put the noodles in a bag and put them in the refrigerator. Overnight (that is, in the dark) it will become elastic, will not stick together into a lump and will not tear when stirred during cooking. Before cooking, you can rinse the noodles with hot water to remove the oil. You can also fry it in advance - then the noodles in the finished dish will not only be elastic, but also have a crunch. The main thing is not to overdo it, otherwise it will break.

So, there is sauce, and so are the noodles.
Now let's start processing the toppings for the noodles. We will have pork, shiitake mushrooms (in China they are called xianggu), carrots, white cabbage, onions and green onions. So to speak, the basic set. Instead of meat, you can use seafood, for example, squid and shrimp; vegetable eaters can replace meat with tofu. You don’t have to use shiitake at all – it’s not for everyone.

About 30 minutes in advance, soak dried shiitake mushrooms in warm water. Or defrost ice cream (there are some like that). Or it’s absolutely great to take the freshest shiitake mushrooms (they are also sold).

Rinse the green onion arrows and cut them into 2-3 cm pieces (only the white part).

Peel and cut the onion into segments (similar to tangerine slices) and separate the segments into layers. Rinse the carrots and cabbage leaves, peel the carrots from the top layer (like potatoes) and cut into strips (or shred on a grater for Korean carrots), and tear the cabbage leaves into small pieces the size of a 2-ruble coin.

Prepare the noodles (boil them or remove them from the refrigerator ahead of time).

Remove the remaining stems from the shiitake mushrooms - they are hard and cannot be eaten, and cut the caps lengthwise into strips. Cut the meat into thin slices. It is better to create this from frozen meat in advance and with a sharp knife. Thin slices will be ready in a wok (or frying pan) in almost a few minutes.

Heat vegetable oil in a wok (or frying pan) over medium heat and quickly fry the meat, stirring constantly, until white.

Add carrots and cabbage to the wok, stirring, cook meat and vegetables for another 1-2 minutes. The cabbage should be slightly limp.

Add green onion pieces and shiitake mushrooms to the wok. Continue cooking, stirring, for another 1 minute. Pepper the contents of the wok and mix everything.

Add noodles to the wok and stir the contents of the wok again.

Add Yakisoba sauce to the wok and stir the contents of the wok again so that the noodles and other ingredients are coated with the sauce. If the indicated amount of sauce is not enough, then add more.

Yakisoba: recipe, selection of products, production procedure, photo

According to the Japanese, these noodles should only be eaten by completely swallowing huge portions, noisily sucking them in and slurping appetizingly (which is considered great praise for the cook). They say that it is a great art to eat long and scalding noodles. The yakisoba recipes below are just a few common versions of the vast number of variations on this common but delicious dish.

What kind of dish is this anyway?

The yakisoba recipe is widely known throughout the Land of the Rising Sun and far beyond its borders: these are freshly made noodles, generously flavored with fried meat fillet and thinly sliced vegetables. From time to time they add mushrooms, various greens, cabbage, nori and, of course, yakisoba sauce, which is sold in abundance in Asian countries.

Each prefecture in the Land of the Rising Sun has its own unique recipe, because making yakisoba is always a special art of a cook who knows how to combine different tastes.

The highlight of the product selection

The yakisoba recipe, which is used in the Land of the Rising Sun, differs somewhat from the usual one in the post-Soviet area, specifically in the main ingredient - noodles. In our country they use noodles made from buckwheat flour, and in Asia they use egg noodles for ramen (fast noodles) or ordinary thin spaghetti made from hard wheat. Why this discrepancy?

The confusion arose because of the name: soba is really noodles made from buckwheat flour, “yakisoba” means “fried noodles in sauce,” but all Asian cooks know that the flour product made from buckwheat flour is quite capricious and requires proper preparation in the shortest possible time, which Not many people succeed. Therefore, they began to use noodles for this dish made from wheat, but they were made quickly, because, in fact, the title literally conveys the essence of the dish.

List of required ingredients

They most often prepare yakisoba with pork according to the recipe, although, by and large, the meat does not play a special role. The main thing is that there is enough of it, and pork, chicken or veal is a matter of taste and preference of the cook. So, what will you need to make a portion for 2 people:

500 grams of pork fillet, cut into thin strips at least 3 cm long.
Three hundred grams of soba noodles made from hard wheat.
Onion, carrots and bell pepper - one each.
Three hundred grams of white cabbage or Chinese cabbage (your choice).
100 grams of soy sprouts (optional, but this is a common ingredient for the Land of the Rising Sun).
A few tablespoons of vegetable oil.
Yakisoba sauce – 70 g, can be replaced with teriyaki sauce.

Also, when serving, light sesame seeds, chopped green onions, cilantro, and pickled pink ginger are often used. These are not essential components of a yakisoba noodle recipe, but they add a unique Asian spectrum and distinct flavor to the dish.

Step-by-step production

The process of making this dish begins with preparing the vegetables: peel the onion and chop into thin half rings, remove the bell pepper from the seeds and cut into long strips no more than 0.5 cm wide. Wash the carrots thoroughly, remove the outer skin as necessary, then cut into slices using vegetable peelers. If you don’t have it, you can grate the vegetable using a Korean carrot grater. Cabbage is usually cut into squares up to 3 cm wide, but if this shape seems unusual, then you can use the most traditional option - into strips.

Heat the oil in a saucepan, place pieces of pork in it and fry over high heat until the color of the meat changes. Then add the onions, peppers and carrots, mix and fry for another 3 minutes, stirring from time to time. It’s important not to simmer vegetables over low heat - everything cooks quickly enough so that they retain a slight crunch.

Then pour in the sauce, mix thoroughly and simmer for another couple of minutes (no more than 5). Along with preparing the vegetables, you should boil the noodles in a large amount of water for as long as indicated on the label - usually no more than 5 minutes. Throw the finished noodles into a colander, drain and add one spoonful of vegetable oil, mix and add to the vegetables in the frying pan. Add soy sprouts. Using 2 spoons or a wide wooden spatula, stir the contents of the frying pan and simmer over low heat for two minutes, then serve.

Soba with chicken and egg

Those who are not very fond of pork can prepare chicken yakisoba using the recipe below:

Cut 350 grams of chicken fillet into small pieces, fry over high heat in 2 tablespoons of vegetable oil until the color changes, under no circumstances fry to a coffee color.
Chop one reddish onion into half rings and add to the meat, add one bell pepper, cut into thin long strips. Continue the heat treatment process for another two to three minutes, then add 100 grams of soy sprouts, if any. If not, you can do without them. The yakisoba noodles recipe allows you to use them not all the time.
Mix 100 grams of water with 50 grams of teriyaki sauce; if you have a unique yakisoba sauce, then, naturally, it is better to use it. Pour the resulting mixture into the meat and vegetables and simmer for 5 minutes.
Meanwhile, in a separate bowl, boil 180 grams of soba noodles, making sure that they are not overcooked: softened and falling apart yakisoba is a sad sight. Place in a colander, drain off excess water and add to vegetables.

With buckwheat noodles: recipe with photo

Yakisoba with buckwheat noodles is also possible, but it is important not to overcook it, otherwise it will break into pieces, because it does not contain gluten, which would hold the noodle string together into a strong structure. Therefore, you need to cook it for no more than eight minutes, maybe even a little less, because it will reach a suitable condition during the process of frying with meat and vegetables.

The following proportions are used for production:

200 grams of noodles;
300 grams of meat fillet, cut into thin slices;
150 grams of cabbage, cut into small squares;
one onion, thinly sliced, and carrots into strips;
5-7 tbsp. spoons of yakisoba sauce;
a few green onions;
1 tbsp. a spoonful of light sesame seeds;
1/2 small chili pepper.

Manufacturing

The principle of making yakisoba with buckwheat noodles is the same as with wheat noodles: first the meat is fried, then onions are added to it, after a minute carrots and cabbage. The sauce is added, combined with finely chopped chili pepper, and the whole mass is simmered for a couple of minutes.

The noodles are boiled separately and placed in a common pot. Then simmer for another 5 minutes and serve immediately, sprinkled with onions and sesame seeds, lightly fried in a dry frying pan for flavor.

If desired, during the process you can add a few pickled mushrooms, cut into pieces, or Brussels sprouts or cauliflower inflorescences instead of cabbage leaves.

The recipe for this dish is not bad because it can be modified based on the taste preferences of the cook, as well as the availability of goods. Don't forget about the most important ingredient that makes these noodles so exceptional - the sauce.

Sauce for the dish

If you cannot purchase a unique sauce, then you can prepare yakisoba sauce according to the recipe that we will share below. The following products will be useful:

Traditional soy sauce without additives, fish or oyster sauce, Worcestershire sauce - two tablespoons of each. spoons.
Sesame oil – 1 tbsp. spoon and the same amount of sugar, which can be replaced with honey if desired.

Mix all ingredients in one bowl, season with ground black pepper if desired. There is no need to boil or heat it ahead of time; you can immediately add it to the vegetables in the frying pan.

Yaki Soba

Variation on the Yakitoria theme. (Well, my child got me hooked on Japanese cuisine. But you can’t go to restaurants)

Ingredients for Yaki Soba:

Noodles (buckwheat) - 1 package.
Chicken fillet – 300 g
Bell pepper - 2 pcs.
Onion (small) - 1 pc.
Carrots - 1 pc.
Olive oil - 3 tbsp. l.
Soy sauce - 2 tbsp. l.
Vinegar (balsamic) - 2 tbsp. l.

Production time: 30 minutes

Number of servings: 3

Nutritional and energy value:

Ready meals
kcal 1254.2 kcal	proteins 85.9 g	fat 54.8 g	carbohydrates 99.3 g
Portions
kcal 418.1 kcal	proteins 28.6 g	fat 18.3 g	carbohydrates 33.1 g
100 g dish
kcal 117.2 kcal	proteins 8 g	fat 5.1 g	carbohydrates 9.3 g

Yaki Soba Recipe:

Fry in olive oil until almost done

I take these noodles

Boil the noodles and wash them like regular spaghetti

We cut our vegetables

First fry the onions and carrots in chicken oil.

Add pepper later

Add our noodles, chicken, soy sauce and vinegar. Mix. Simmer covered for 5 minutes

Let's serve and eat! Bon appetit!

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