Planet Hollywood Yakisoba Recipes

YAKISOBA

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.

YAKISOBA (焼きそば)

Steps:

• Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
• Prep the vegetables and make the sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a small bowl.
• Heat a large heavy-bottomed frying pan or griddle over high heat until hot. Add 1 tablespoon of oil along with the pork belly or bacon. Fry until the fat from the pork has started to render out.
• Add the carrots, onions, and cabbage and stir fry using two spatulas until the vegetables are vibrant in color and starting to wilt (they don't need to be fully cooked through yet).
• Add noodles and toss with the oil in the pan. If you notice they are sticking, add some more oil directly onto the noodles.
• Drizzle the sauce evenly over the noodles and continue tossing and frying until the noodles are a uniform color and you can smell the sauce starts to caramelize.
• Plate the yakisoba and sprinkle with aonori and benishoga to garnish.

AUTHENTIC YAKISOBA

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.

VEGETABLE YAKISOBA

Steps:

• Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
• In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
• Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
• To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
• Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.

PLANET HOLLYWOOD YAKISOBA

Steps:

• Combine items for yaki sauce in bowl; set aside.
• Combine onion, peppers, cabbage, noodles, meat or mushrooms and yaki sauce in a large saute pan or wok.
• Cook until desired crispness.
• Garnish with sesame oil, scallions, ginger and/or sesame seeds.
• For Vegetarian use the mushrooms.

BEEF & PORK YAKISOBA

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!