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Yakisoba (fried noodles with sauce) | Recipe transcription from Aoi's school cafeteria in Okinawa

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Aoi's cafeteria in Okinawa

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Ingredients

焼きそば麺 : 1袋(150g)
carrot : 2cm(20g)
キャベツ : 3枚(140g)
ニラ : 1/5 bundle (20g)
もやし : 1/2 bag (100g)
豚薄切り肉 : 60g
油 : 小さじ1
(A) Soy sauce : 小さじ1/3(2g)
(A) Ketchup : 小さじ2/3(4g)
(A) Worcestershire sauce : 大さじ1と1/3(22g)
(A) Oyster sauce : 小さじ1強(7g)
(A) Sugar : 小さじ1弱(2g)
青のり : 適量

Time required

15minutes

Procedure

1) Cutting the material 00:40
Cut the carrots into 4cm strips and the cabbage into strips.
Cut the chives into 3cm widths and the thinly sliced pork into 2cm widths.
Wash the bean sprouts and drain.
2) Combine the sauce ingredients 01:20
Add (A) to a bowl and mix thoroughly.
3) Prepare the Yakisoba Noodles 01:44
Lightly loosen the yakisoba noodles from the bag and transfer to a bowl.
Add oil (not included in the recipe) and knead with your hands until combined.
Add the yakisoba noodles to a frying pan and fry over medium heat for about 3 minutes, then remove to a bowl.
4) 焼く 39:12
Add oil to a frying pan, add carrots, cabbage, chives and bean sprouts and stir fry over medium heat for 5 minutes.
When the vegetables are slightly soft, add the thinly sliced pork and stir fry, breaking it up, until it changes color.
Add the yakisoba noodles and step 2, and stir fry over medium heat for about 3 minutes to evaporate the moisture.
5) 盛り付ける 03:52
お皿に盛り付け、青のりを振りかけたら完成。

Point

・Can be stored in the freezer for 2 weeks.
・For thinly sliced pork, we recommend using minced pork or pork thigh.
・When loosening the yakisoba noodles, be careful not to use too much force as they may tear.
・If you loosen the yakisoba noodles beforehand, they will be less likely to fall apart when you stir fry them.
- By frying the yakisoba noodles beforehand, the surface gets a fragrant flavor and the moisture evaporates.