Okinawan-style Salt-flavored Yakisoba Noodles
Yakisoba is often flavored with Japanese Worcester sauce, but recently seasoning it with salt has become popular.
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings pre-steamed Chinese noodles (300 g)Note
Wheat flour noodles, originating in China. In Japan, they are mainly used for ramen and fried noodles.
- 1 tbsp soy sauce
- 100 g pork belly (thinly sliced)
- 3-4 cm kamaboko fish cake (50 g)
- 1 bunch Chinese chives (100 g)
- 1 naga-negi long onion
- 3 tbsp sake
- 1/2 tsp salt
- 1 tbsp sesame oil
- Beni shoga (pickled ginger), as neededNote
Sweet and sour pickled ginger with red shiso leaves, or red food coloring.
Snip off one corner of the noodle packets and microwave (600 W) for about a minute. Remove the noodles and place in a bowl. Sprinkle with soy sauce and separate the noodles. Cut the pork belly into 3 cm slices. Cut the kamaboko into 4-5 mm slices and then into 4-5 mm strips. Cut the Chinese chives into 5 cm lengths. Cut the negi diagonally into thin slices. Combine the sake and salt.
This is when the noodles come in microwavable packets. If there is no reference to microwaving, open the packets and place the noodles on a heat-resistant plate. Cover lightly with plastic wrap and microwave.
Heat the sesame oil in a frying pan placed over medium heat. Lay out the pork slices and sprinkle with kamaboko. Top with negi and then nira. Lightly press down with a wooden spatula and fry for about a minute. Turn over and fry for 30 seconds. Make a well in the center for the noodles. Press down with the spatula and fry for about a minute. Use the spatula and cooking chopsticks to combine the noodles and other ingredients, and stir-fry for about a minute.
Make a well in the center and add the sake and salt mixture. When the mixture starts to bubble, combine with the other ingredients and stir-fry for about a minute. Plate up and garnish with beni shoga.