45 have already made this dish!
The preparation:
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First, cook the noodles in lightly salted water.
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While the noodles are cooking, slice the carrots into thin, 2cm long pieces. Cut the cabbage into rough, bite-sized pieces. (Keep in mind that the cabbage will shrink)
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Heat some oil in a pan and start browning the vegetables with the meat (or bacon). Add the cooked noodles and the flavorful Yakisoba sauce.
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Fry the noodles on high heat, stirring constantly for about 5 minutes.
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The noodles are ready to serve.
Table of contents:
Summary
Yakisoba is a popular Japanese noodle dish with origins in China, known for its quick preparation and unique flavors. Despite its name, "soba" refers to buckwheat noodles, but this dish is made with wheat noodles, often called "Chuka Soba," "Mie-Nudeln," or "Ramen," with spaghetti as a last resort. It is a favored choice among students and street food stalls in Japan, while in Germany, prepared Yakisoba is available at higher prices in Japanese restaurants. The distinctive taste of Yakisoba comes from a sauce made of soy sauce, a special Yakisoba sauce, and sake, with Otafuku being the well-known brand available in Germany. The dish typically includes sautéed vegetables and thin slices of meat like onions, carrots, and cabbage, allowing for customization with various ingredients.The Fast Classic
Yakisoba is a Japanese noodle dish that originally comes from China. The name seems a bit confusing, because despite "Soba", the designation for buckwheat noodles, no buckwheat noodles are used here. Instead, normal wheat noodles are used (search in the Asian supermarket for "Chuka Soba". Alternatively, "Mie noodles", "Ramen noodles" or in the extreme case "Spaghetti" are also suitable).
The dish is particularly popular with students because it can be prepared very quickly. Many street food stalls in Japan also offer this noodle dish. In Germany you can enjoy prepared Yakisoba, at an expensive price, in a Japanese restaurant.
The Sauce Makes All the Difference
As in many dishes, the sauce makes a big contribution to the phenomenal taste. Stirring in soy sauce, a special Yakisoba Sōsu and sake makes this noodle dish unique. Without the Yakisoba Sōsu, this dish cannot develop this special taste. The best known and available sauce is produced by the manufacturer "Otafuku" and is also available here in Germany. Just follow the Amazon links in the ingredients list.
Try All the Ingredients
Before the noodles are stir-fried, any vegetables and meat are stir-fried first. Popular, besides thin slices of meat, onions, carrots and cabbage vegetables, which can be adapted as desired. However, you will find the most common version with these previously listed ingredients.
Comments
How much pasta is needed per serving?
It is listed in the ingredients; 1 bunch is recommended. Of course, you can also use spaghetti noodles.
Thank you for this recipe and for the easy-to-understand instructions. Since we all love eating Asian food, this recipe will be on our menu soon.
Hallo Marie, we’re really happy to hear that. Thank you for your nice comment, it motivates us to keep going :) Best regards, Ryusei from RyuKoch
Super recipe, everything worked out wonderfully and tasted great :) Very quick and easy to make, even if you're in a hurry ;)
Hallo Yumicchi, thank you very much for your comment. So glad you enjoyed it :) Best regards, Ryusei from RyuKoch
Hello Ryusei, hello Matthias, I cooked the recipe today (but without carrots) and we really enjoyed it. On Monday, we'll be making the Korokke, and we're already very excited about it. However, I'll have to make my own Panko first, since we can't buy it here. Best regards and many thanks for your great recipes, Maria
Hi Maria, I'm really happy to hear that :) Yes, unfortunately Panko isn't available everywhere. Try looking in a Real or Kaufland supermarket—big stores like those often have it in the Asian section. Otherwise, check online; you can find Panko there very affordably. Best wishes, Ryusei :)
Thank you very much for the recipe, I have been searching for it for a long time. Very delicious :) In the picture above, there is some green "stuff" sprinkled on the noodles, which I would also like to use. What is it?
Hallo Rike, thank you very much for the compliment. The green stuff is "Aonori", you can buy it here for example https://amzn.to/38RWAb1 * Best regards Ryusei Hosono
Hello guys, well done! Easy to prepare, very tasty! The recommended original sauce is honestly an “acquired taste” on its own, but works really well in the dish. Ok, that’s also true for Gochujang or Sambal Oelek. I used flank steak, which is cheaper than sirloin (by 50%) or filet and can be seared quickly. Unfortunately, it’s not always available here, so I usually stock up in the freezer when I find it. My girlfriend ate the leftovers during the night—the ones meant for the next day. I guess there’s no higher praise than that :-) For those interested in international “cuts”: a book called “Fleisch” was a gift that really broadened my horizons. Korea and Japan are missing, but the USA is probably the most developed in this area. And you learn that Germany is pretty underdeveloped when it comes to this. For example, who knows meat from heifers? If you’re interested in the book, feel free to leave a comment.
Hallo Michi, thank you very much for your detailed praise. That makes us really happy and gives us motivation! Yes, sauces on their own are usually not that great, but as soon as you combine them with meat, vegetables, and for example noodles, they become super delicious! The book definitely sounds very interesting. I do know that, for example, very thinly sliced meat, which is used in Korean as well as Japanese cuisine, is unfortunately not available in Germany. Unless you go to a butcher. But I also have to honestly admit, I hardly know anything about meat and unfortunately can't really contribute much to that. Best regards, Ryusei
Hallo dear ones, First of all, thank you for this delicious recipe. We are also gradually swapping out more and more German food in favor of Japanese dishes. Simply because they taste super delicious. They're easy to prepare and make you happy. In your description, you mention: "Mixing soy sauce, a special Yakisoba Sōsu, and sake is what makes this noodle dish unique." Do you know the ratio for mixing them? :-D We're always on the hunt for the perfect menu—though this recipe is already getting pretty close! ^^' Art and pleasure. Japanese cuisine is truly something special! Best regards, Kathleen
Hi Kathleen, we're absolutely thrilled :))) Ryusei will have to get on that :P I'll let him know, hehe Best regards Matthias