Yakisoba: Japanese fried noodles recipe

Recipes

Maori Murota
2 Comments

Easy, quick recipe for a classic Japanese noodle recipe.

250 g dried ramen noodles or 4 packets steamed 'Mushimen' noodles - these are ideal for this dish
3 tbsp sunflower oil
1 onion, cut into 5mm slices
200 g cooked pork belly, thinly sliced
1 leaf white cabbage, cut into bite-sized pieces
3 tbsp tonkatsu sauce
1.5 tbsp oyster sauce
1 tsp fish sauce
4 eggs
3 pinches aonori (green seaweed powder)

8.8 oz dried ramen noodles or 4 packets steamed 'Mushimen' noodles - these are ideal for this dish
3 tbsp sunflower oil
1 onion, cut into 5mm slices
7.1 oz cooked pork belly, thinly sliced
1 leaf white cabbage, cut into bite-sized pieces
3 tbsp tonkatsu sauce
1.5 tbsp oyster sauce
1 tsp fish sauce
4 eggs
3 pinches aonori (green seaweed powder)

8.8 oz dried ramen noodles or 4 packets steamed 'Mushimen' noodles - these are ideal for this dish
3 tbsp sunflower oil
1 onion, cut into 5mm slices
7.1 oz cooked pork belly, thinly sliced
1 leaf white cabbage, cut into bite-sized pieces
3 tbsp tonkatsu sauce
1.5 tbsp oyster sauce
1 tsp fish sauce
4 eggs
3 pinches aonori (green seaweed powder)

Cook the dried noodles according to the instructions on the packet (skip this step if you are using pre-cooked noodles). Drain.
Heat 1 tablespoon of the sunflower oil in a large frying pan on a medium heat. Sauté the onion until it becomes translucent, then add the pork and cook for 2 minutes. Add the cabbage and sauté for another minute. Set this mixture aside.
Clean the frying pan, place on a medium–high heat and add the remaining 2 tablespoons of sunflower oil. Sauté the noodles for 2 minutes, stirring well so they don’t stick. Once the noodles are nice and glossy, add the pork and vegetables.
Add the sauces and mix together well. Divide between four individual plates. Fry the eggs and place them on top. Sprinkle with aonori and serve.

Tokyo Cult Recipes by Maori Murota (Murdoch Books, £20.00). Photography by Akiko Ida and Pierre Javelle.

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