As these are cooked at home, they can be made less oily than those you buy outside. This dish is also a good way to get a lot of vegetables into your diet.
Yakisoba
| Prep: | ~20 minutes |
| Cook: | ~10 – 15 minutes |
| Inactive: | – |
| Level: | Easy |
| Serves: | ~4 |
| Oven Temperature: | – |
| Can recipe be doubled? | Yes |
| Make ahead? | Taste best freshly made but it will keep well refrigerated for a day. |
Ingredients1 cup =8.45 US fl oz =250ml
Seasoning Others |
Method
Quick rinse noodles
1. Only when you are ready to cook, cold rinse noodles briefly (take less than 15 seconds). No need to loosen the noodles. Why rinse? Some brands of noodles have way too much of that alkaline taste and some can be coated in too much oil.
2. Do not soak noddles as you don’t want to waterlog the noodles. Waterlogged noodles = soggy noodles as such the noodles will not be able to absorb flavours from the seasonings and ingredients.
3. Drain noodles well and pat dry quickly.
Let’s cook – start with noodles
1. To keep noodles from getting soggy, fry on high heat and do not cover the frying pan/wok at any time. Using a nonstick vessel to cook will prevent sticking and the use of less oil.
2. For the amount we are cooking, you need a fairly large frying vessel.
3. Heat vessel over high heat and keep heat at high.
4. As I use a very well seasoned wok (which gives it a “nonstick” quality), I only use ~1 – 2 Tablespoons oil. If you are using a pan without a “nonstick” coating, you need to adjust the amount of oil to use.
5. When vessel is hot, add oil, use spatula to ensure frying surface of vessel is coated with oil. As soon as you see a slight haze over oil, add noodles.
6. Leave it alone for ~1 – 1.5 minutes to seal noodles. Flip it over to seal up the other side of the noodles. Leave it alone for ~1 – 1.5 minutes.
7. Use tongs to loosen up noodles. Do this quickly. You can add ~1 Tablespoon of water if you are having difficulty loosening the noodles.
8. The steps above helps to firm up the texture of the noodles by drawing out extra moisture so that it can better absorb more seasoning and flavour from the other ingredients.
9. Transfer noodles out onto a vessel.
Fry pork
1. Reheat frying vessel on high. When hot, add oil if necessary. What do I mean? As I use my “nonstick” wok, I do not add any oil if I am frying belly pork but I will add ~3 – 4 Tablespoons of oil if I use pork tenderloin. If you are not using a nonstick vessel and/or if you are using pork tenderloin, adjust the amount of oil.
2. When oil is hot, add pork.
3. For belly pork, fry until some fat is rendered. Sprinkle salt and pepper over pork midway through cooking.
4. Remove excess fat, leaving ~1 to 2 Tablespoons (as mentioned above, it depends on the frying vessel used).
5. For pork tenderloin, fry until cooked through.
Fry ginger, garlic
1. Stir in ginger and garlic. Fry for ~30 seconds or until fragrant.
Fry cabbage, carrots, onions, green onions
1. Add all vegetables.
2. Stir to mix, fry for ~2- 3 minutes. Do not over fry as we want the cabbage to stay crisp tender.
3. You can add a touch more oil if necessary if the food is sticking. Try not to add water.
Return noodles to pan, add seasoning
1. Add noodles.
2. Evenly pour seasoning (reserve ~1 Tablespoon) over noodles.
3. Stir to mix. Fry ~3 – 5 minutes. Do not over fry.
4. Taste, add reserved seasoning if necessary, and more salt or pepper to suit your taste.
Serve
1. Transfer to serving vessel.
2. Serve hot or at room temperature.
Tips
Use other vegetables in the vegetable mix
Try bean sprouts, thinly sliced celery, green leafy vegetables, chives, etcetera.
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