As common as fish and chips in England, Yakisoba finds its home in Japan, mainly as a festival food. Interestingly, actually comes from China, and means “fried noodle.” Chinese Yakisoba utilizes chow mein noodles in the dish, but in Japan a noodle similar to ramen noodles is used. Seaweed can be used as a garnish to top the dish, and although seaweed has a health conscious connotation to it, in Japan, Yakisoba is considered junk food.

1 pound pork
4 carrots
1 small head cabbage
1 onion
2 cloves garlic
12 ounces ramen noodles
2 tablespoons fresh ginger
3 scallions
3 tablespoons vegetable oil
Salt and pepper
3 tablespoons aonori (seaweed, and optional)
Kizami shoga (a pickled ginger you can get in Asian groceries)

Sauce Ingredients
½ cup soy sauce
1/3 cup rice wine
2 tablespoons sugar

1. Against the grain, slice the pork. Slice the carrots length-wise and thinly. Chop the cabbage, and slice the scallions. Set aside.

2. Mix the wine, sugar and soy sauce in a bowl and stir until the sugar has dissolved. Set aside.
3. Boil ramen noodles until al dente, then drain and set aside.
4. Use a wok if you can, and add the oil. A frying pan will work just as well too.
5. Add the pork, onions, garlic, carrots, and ginger. Stir as you cook.
6. Add enough salt and pepper to your individual liking.
7. Add the noodles and the sauce.
8. Once finished, top with the aonori (seaweed) and serve.

If you don’t have soy sauce, or don’t like soy sauce, Worcestershire sauce can be substituted. You may also substitute beef, chicken, or shrimp for the pork. Other variations include bean sprouts and green peppers. It is also delicious if you add a fried egg on the top!

If you prefer not to make the Yakisoba sauce from scratch, you may want to try a bottled sauce. These Yakisoba bottled sauces are available in Asian grocery stores, and there are many brands and flavoring choices. Also, there is instant Yakisoba as well.

Yakisoba is normally served on a platter, but sometimes the Japanese will use a bun split length-wise down the center.

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