Slim Blog

Try some Yakisoba

19th March 2016

Yakisoba is a classic Japanese street food made by stir-frying boiled ramen noodles, vegetables and meat or seafood with a sweet and savoury sauce. In Japan, Yakisoba can be found sizzling away in stalls everywhere from baseball stadiums to traditional Omatsuri (festivals). If you’ve ever been to an event in Japan, you probably remember the smell of the fruity, spicy sauce caramelizing on giant teppan (cast iron griddles) with the noodles.

Just follow our recipe step by step and you too can make this appetising dish. It’s a wholesome meal with veggies and meat/seafood, but without the carbs you find in regular Yakisoba.

One serving of this recipe gives you 467 calories. Enjoy!

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Serves: 2    Preparation: 10 min    Cooking: 20 mins

Ingredients
  • Slim Noodles – 1 pack (200g)
  • Vegetable oil – 2 tbsp
  • Shiitake mushrooms, sliced – 4
  • Pork belly, sliced – 200g
  • Carrot, julienned (into sticks) – 1
  • Onion, sliced – 1
  • Cabbage, chopped – 100g
  • Spring onions, sliced – 3
  • Chuno sauce – 3 tbsp
  • 1⁄2 tbsp oyster sauce
  • Ground white pepper – 1⁄4 tbsp
  • Katsuobushi – 5g
  • Beni shoga (Japanese ginger pickle) – for garnish
  • Aonori (dried green seaweed) – for garnish
Method
  1. Prepare Slim Noodles as per package instructions (drained and rinsed).
  2. In a small bowl, whisk together the chuno sauce, oyster sauce, and white pepper.
  3. Heat the oil in a pan over medium-high heat until hot and then pan fry the pork and set aside.
  4. In the same pan add carrots, onions and any tougher bits of cabbage. Stir-fry until the carrots are tender and then add the spring onions and remaining cabbage. Continue stir-frying until cabbage is cooked.
  5. Add the noodles and sauce, using tongs to lift and drop the noodles (like tossing a salad) to coat them evenly with sauce.
  6. Sprinkle the katsuobushi onto the noodles, and continue tossing until the noodles are a uniform colour and you can smell the sauce starting to caramelize.
  7. Add the pork and toss. 8. Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.

 

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