Yakisoba

A tasty dish of buckwheat noodles with pork and vegetables. Opinions online differ on how to make yakisoba properly. Some say you need buckwheat noodles (soba); others insist plain egg noodles plus a yakisoba sauce of soy sauce, sugar, and wine are all it takes. I didn't fuss over getting to the bottom of it and just followed the recipe on the buckwheat noodle package. I'd never tried buckwheat noodles before, but I really loved their flavor and how well they pull together with everything else.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Buckwheat (soba) noodles

300

Pork

200

Bell peppers

Carrot

Soy sauce

Garlic

Soy sauce

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 10 g

Fats 10 % 5 g

Carbohydrates 70 % 35 g

190 kcal

GI: 31 / 66 / 3

Cooking method

Step 1:

How do you make yakisoba? Gather your ingredients.
Step 2:

Cut the pork into long strips, and the garlic, peppers, and carrot into thin matchsticks.
Step 3:

Add the soy sauce and garlic to the meat and stir to coat.
Step 4:

Let it marinate for 20 minutes.
Step 5:

Boil the noodles in salted water until tender.
Step 6:

Transfer the pork and its marinade to a skillet and stir-fry for about 5 minutes, until golden.
Step 7:

Add the bell peppers and carrot. Cook, stirring, for 10 minutes.
Step 8:

Drain the noodles in a colander and add them to the skillet with the meat and vegetables.
Step 9:

Make the sauce: combine the soy sauce and sugar and stir.
Step 10:

Pour in the sauce and toss to combine.
Step 11:

Cook, stirring, for 10 minutes.

For how to cook pasta properly, how to get it al dente, how to pick a quality product so you're never disappointed, and much more, read the article "Pasta and noodles — how to choose them and the secrets of cooking them."
When you add soy sauce to a dish, remember it's quite salty. Cut back on the total salt, or you risk over-salting.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. To learn how to gauge frying temperature, which oils are best, and which to avoid altogether, read more here.