Beef Pork Yakisoba Recipes

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AUTHENTIC YAKISOBA



Authentic Yakisoba image

This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.

Provided by veithk

Categories     World Cuisine Recipes     Asian     Japanese

Time 55m

Yield 8

Number Of Ingredients 12

4 (8 ounce) packages buckwheat soba noodles
2 tablespoons vegetable oil
1 pound pork tenderloin, cut against the grain in thin strips
2 cups carrots, cut into julienne strips
1 medium onion, cut into julienne strips
1 tablespoon freshly grated ginger
3 cloves garlic, minced
½ head napa cabbage, shredded
⅔ cup yakisoba sauce
salt and ground black pepper to taste
4 tablespoons pickled red ginger (beni shoga), or to taste
4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste

Steps:

  • Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
  • Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
  • Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
  • Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 110.2 g, Cholesterol 24.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 1.1 g, Sodium 2220.2 mg, Sugar 13.9 g

BEEF & PORK YAKISOBA



Beef & Pork Yakisoba image

A Japanese dish taught to my aunt and adapted by me. A cheap, easy dish that feeds many and is very filling. You can create this with any meat/ramen combination really. Also, if you want less meat you can use a half pound of each meat.

Provided by Bekahbv

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (3 ounce) packages oriental-flavor instant ramen noodles
2 (3 ounce) packages pork-flavored ramen noodles
1/2 lb ground beef
1/2 lb ground pork
7 -10 green onions
1 cup carrot, chopped
1/4 cup ginger, grated (to taste)
3 cups Chinese cabbage or 3 cups napa cabbage, chopped
3 -5 tablespoons oyster sauce
5 tablespoons soy sauce
salt, to taste
pepper, to taste

Steps:

  • In a large pot, brown ground beef and ground pork.
  • Once browned, add green onions, ginger, carrots, and cabbage.
  • Cook vegetable/meat mixture until Cabbage leaves are slightly translucent.
  • Add Oyster Sauce and Soy sauce.
  • In another pot, boil water.
  • Once boiling, place Ramen noodles into water and place spice packet to the side.
  • Once noodles are cooked, drain and add to Vegetable/meat mixture.
  • Add spice packets, salt and pepper and mix thoroughly.
  • Enjoy!

Nutrition Facts : Calories 529.6, Fat 27.9, SaturatedFat 11.3, Cholesterol 79.5, Sodium 2614.3, Carbohydrate 40.9, Fiber 4.2, Sugar 4.2, Protein 29.2

YAKISOBA



Yakisoba image

Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you're not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish's roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It's a Japanese street food favorite that will quickly become a weeknight favorite in your home.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup Worcestershire sauce, such as Lea & Perrins® Worcestershire Sauce
4 teaspoons ketchup
1 tablespoon sugar
2 teaspoons soy sauce
One 16- to 18-ounce package cooked yakisoba noodles (see Cook's Note)
2 tablespoons neutral-flavored oil
8 ounces skinless pork belly, sliced into thin tiles
3 ounces shiitake mushrooms (2 to 5 mushrooms), sliced
1/2 onion, sliced
1/2 carrot, julienned
4 cabbage leaves, chopped
2 scallions, cut into 2-inch pieces
Freshly ground black pepper
Dried green seaweed flakes (aonori; see Cook's Note)

Steps:

  • Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
  • For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
  • For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
  • Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
  • Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.

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