Yakisoba
Ingredients
The noodles and protein
-
1
ball
yakisoba noodle
-
80
g
thinly sliced pork belly
The vegetables
-
100
g
teared cabbage
-
50
g
green capsicum
The sauce and oil
-
50
g
yakisoba sauce
-
1
tbsp
olive oil
The garnishes
-
1
tbsp
red pickled ginger
-
1
tsp
Aonori flakes
-
2
tbsp
dried bonito flakes
Instructions
- Prepare the noodles by pouring boiling water over them to loosen, then drain.
- Boil water in a pot and cook the yakisoba noodles until done, then drain.
- Tear the cabbage and slice the stems thinly.
- Cut the capsicum into bite-sized chunks.
- Slice the pork belly into 3 cm strips.
- Heat ½ tbsp of olive oil in a pan and add the noodles, pressing them down to brown.
- Once browned, remove the noodles to a bowl.
- In the same pan, add another ½ tbsp of olive oil, then add the pork until cooked.
- Add the vegetables and cover with the noodles to steam them.
- When the vegetables are softened, stir everything together.
- Pour the yakisoba sauce over and mix for 30 seconds over high heat.
- Serve on a plate and garnish with red pickled ginger, bonito flakes, and Aonori flakes.
Nutrition Facts (estimated)
Servings
1
Calories
699
Total fat
38g
Total carbohydrates
63g
Total protein
21g
Sodium
1566mg
Cholesterol
42mg
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