Posted by: Jonjon | December 29, 2008

Noodle Yakisoba 7/10

Noodle Yakisoba 7/10

• 1 lb lean pork loin, sliced thinly (against the grain)
• 1/3 cup soy sauce
• 1/3 cup rice wine
• 1 1/2 tablespoons sugar
• 12 ounces Chinese wheat noodles (udon noodles may be substituted)
• 3 tablespoons vegetable oil
• 1 onion, sliced thin
• 1 lb napa cabbage or savoy cabbage, sliced very thin
• 3 carrots, grated
• 1 tablespoon chopped ginger
• 2 scallions, thinly sliced (optional)


1In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
2Cook noodles in boiling water about 8 minutes, or until tender.
3Drain noodles and rinse under cold water.
4In a large deep skillet or wok, cook onion in oil for about 3 minutes.
5Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
6Add the pork and cook for 2 minutes more.
7Cover the mixture with noodles and pour the sauce over all.
8Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
9Place on a serving platter and garnish with chopped scallions, if desired.

Omitted the sugar and used 50% less sugar.

Well, I’ve tried mixing 3 different sauces for the yakisoba noodle. They all tasted the same, with one thing in common, VERY SWEET!!!

When I had the yakisoba noodle with the sauce, I thought, hey that’s a bit sweet, if it’s anymore sweet it will be sickening. When I went to wash the dishes, I found out that I didn’t pour all the sauce into my yakisoba noodle as directed. There was still huge chunks of sugar still remaining at the bowl that I used to combine my sauce with. I’ve been to Japan before, and yeah, everything was sweet there. Now I know why!

Anyways, the noodles actually tastes as good as the restaurants, if not worse. I don’t like ginger, but ginger is kinda a must in this recipe to make it taste authentic, though people prefer the more traditional way of using pickled red ginger to garnish.

Use 60% less sugar next time

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