Beef Pork Yakisoba Recipes

YAKISOBA WITH PORK AND CABBAGE

Yakisoba With Pork and Cabbage image

Yakisoba is one of those dishes with roots in several countries. Although it's from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Salt
6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced ginger
2 pork chops, thinly sliced
1 small head Napa or savoy cabbage, shredded (about 4 cups)
2 carrots, shredded
2 tablespoons ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons mirin, or a bit of sugar
Few drops Tabasco sauce, or to taste
1 bunch scallions, chopped, white parts only

Steps:

Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 17 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1230 milligrams, Sugar 14 grams, TransFat 0 grams

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

Ingredients

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

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

Ingredients

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

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