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Author: Shinobu Tanaka (09/18/94) (RobertK455) writes:

>can any one supply me with a recipe for Japanese Yakisoba (fried noodles)?
>I have looked in all the Japanese cookbooks in our local library but have
>yet to run across a recipe. Bob Klapka, Mendon, NY.

Sure thing!

One problem is I don't remember the precise measurements since I don't have
my recipe written. I guess y'all need to experiment this recipe first,
then adjust the amount of ingredients for your taste. :)

Serves 2


2 packages of yakisoba noodles*
1/3 to 1/4 of a head of cabbege
3-4 pieces of pork stew meat

2 tbs vegitable oil
1/2 cups (or more) of yakisoba sause*
black pepper (optional)


1 tbs (or more) of benishouga* (pickled ginger. Red in color)

* - available at Japanese grocery stores


1. Rince the noodles with warm water. Drain water well.
2. Slice the cabbege.
3. Cut the chunks of meat to thin slices.
4. Heat the wok/skillet. (heat - high)
5. Heat the oil and cover the serface of the skillet.
6. Fry the meat til it gets light brown.
7. Add the cabbege. Fry it with black pepper for 30 seconds (or more?).
8. Add the noodles. Stir well to blend with other ingredients.
Fry them for 1 minute.
9. Put the heat to medium. Pour the yakisoba sause even.
Blend them well. (Add more sause for thicker taste)
10. Serve yakisoba. Sprinkle benishouga on the top of the yakisoba
and enjoy! :)


Benishouga can be fried with noodles. Add it on #9.

The color of fried noodle should be dark brown. (does it help
you for giving you an idea the amount of yakisoba sause you should
be using?)

I'm sorry for writing the recipe from my memory with my poor English.
When I make yakisoba next time, I'll write down the measurements.
If you'd like to have the (better version?!) recipe, let me know.
I can e-mail to you. :)


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