Yakisoba is Japanese street food. In Tokyo, we lived on the edge of a park that hosted an annual plum-blossom festival in March. I have vivid memories of groups of neighbors gathered beneath the white blossoms and, there to feed them, the yakisoba man, decked out in his red-and-white bandanna before a huge griddle of these noodles, flipping with all his might.
Served in the traditional way, yakisoba is an oily but tasty business plopped unassumingly onto a plate, with a blob of bright red pickled ginger on the side. It is made not with soba, as you might expect, but with the Chinese-style ramen noodle. My version is lighter and less oily, but very flavorful. A nice dish for a cool fall or winter day.
Use fresh noodles if you can get them — sometimes you can find fresh thin wheat noodles in the health-food section of the grocery store. They cook faster than dried noodles.
|1||lb. pork loin or pork chop meat|
|⅓||cup soy sauce|
|⅓||cup rice wine|
|12||oz. Chinese wheat noodles or udon|
|3||Tbsp. canola oil|
|1||onion, thinly sliced|
|1||lb. napa or Savoy cabbage, thinly sliced|
|1||Tbsp. chopped ginger|
|2||scallions, thinly sliced|
This content is from the book Everyday Asian by Marnie Henricksson.
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