Recipe: Eating on a Dime Japanese Style Stir-Fry Noodles

Bessie Todd

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Recipe: Eating on a Dime Japanese Style Stir-Fry Noodles Delicious, fresh and tasty.

Japanese Style Stir-Fry Noodles. Yakisoba (焼きそば) is the Japanese version of stir-fried noodles. The noodles are cooked with sliced pork and plenty of vegetables, then coated with a special sauce. What distinguishes Yakisoba from other Asian stir-fried noodles is this special sauce, which is sweet and a little bit spicy.

Asian Stir Fry Noodles are loaded with vegetables and crispy tofu and cooked in a delicious soy, garlic, ginger sauce.

Then turn them over and then stir-fry until the pork is just cooked.

Then add the noodles and the stir-fry sauce.

You can cook Japanese Style Stir-Fry Noodles using 21 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Japanese Style Stir-Fry Noodles

It’s of Meat.
It’s 2 pieces of chicken, boneless, skinless.
Prepare 1 tablespoon of soy/fish/Worcestershire sauce.
Prepare 1 tablespoon of corn starch.
It’s 1 of hot sauce (optional) to taste.
You need of Main.
Prepare 2 cloves of garlic.
You need 1 tablespoon of grated fresh ginger.
You need 1/2 of onion.
You need 1 of Bell pepper.
You need 4-5 of large mushrooms.
You need 1 1/2 cups of cabbage.
It’s 1/4 cup of broth or water.
Prepare 1 of black pepper to taste.
You need of Sauce.
It’s 2 tablespoons of Worcestershire sauce.
You need 3 tablespoons of catsup (tomato).
It’s 1 tablespoon of soy sauce.
It’s 2 tablespoon of honey or sugar.
It’s 1 of garlic clove, mashed/puried.
Prepare 1 tablespoon of hot sauce/chili sauce to taste (optional).

Toss until well combined and the sauce has been absorbed by the noodles.

A simple, versatile Asian noodle dish with finely diced vegetables and a sweet and savory sauce.

There's just something special about filling the family table.

It fills my mama heart when all of my kids and husband are gathered around the table - when all six of us are together.

Japanese Style Stir-Fry Noodles step by step

Cut your chicken up into pieces. Im using a small size here, just my choice.
Place chicken in a bowl, grind some pepper on it if you wish..
If you choose to, add some hot sauce, mix it up, if not using hot sauce, skip this step.
Add corn starch and mix it in well, set aside.
If you have to cook your noodles, do that now. Im using a fresh udon noodle this time that does not require pre-cooking. Cook and set aside if you need to..
Cut your cabbage into small pieces, Im using napa cabbage here, but any cabbage should work.
Cut your onion into smallish dice.
Cut your pepper in a small dice. I dont like Bell pepper, so I am using a Hungarian wax pepper instead, any mild pepper should work..
Slice your mushrooms. Im using crimini here, but button or shitaki would work.
Just put all your veggies aside, together, it will be fine.
Chop your garlic, grate your ginger..
Heat a strir-fry/skillet/wok on medium high heat, with a couple tablespoons oil..
About like this..
Add your garlic and ginger to the hot oil, stir for 1 minute.
Now as the veggies and stir.
Add all the sauce ingredients together and stir well, TASTE your sauce, adjust honey if you want it sweeter, set aside.
Once the cabbage just starts to Wilt, add your chicken, now frequent stirring is required.
Once your chicken is about half cooked, add the broth, stir until the broth is gone..
Once your chicken is just cooked, about the time the broth is gone, add your noodles, stir them to heat, about 1-2 minutes.
Turn your heat down to medium low. Stir your sauce, add it in, stir. Heat until it bubbles and its the thickness you like..
Serve, garnish with sesame seeds, green onion, cilantro or parsley.

Japanese stir-fry noodles which can be prepared very quickly, making it a perfect a weeknight dinner.

The key to success is to make sure you have all of the ingredients ready before you add anything to the wok.

Easy peasy Asian noodle stir-fry using pantry ingredients that you already have on hand.

I am such a sucker for any kind of Asian noodles - hot, sticky, cold - you name it.

I will eat every single strand of noodle left on my plate, guaranteed.