Thursday, January 29, 2009


  • 2 packages steamed chuka noodles (150g/package)
  • 1/2 Tbsp vegetable oil
  • 1/4 lb. boneless pork rib, thinly sliced
  • 1/4 cup peeled and thinly sliced carrots
  • 1 green bell pepper, chopped
  • 1/4 medium onion, thinly sliced
  • 2 green head cabbage leaves, chopped
  • 4-6 Tbsps. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsps Worcestershire sauce
  • Beni-shoga (pickled red ginger) for garnish*
  • Ao-nori (dried green seaweed) for garnish*
  • Salt and pepper
  • *These are available in packages at Asian grocery stores


Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with aonori and beni-shoga just before serving.

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