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Ginger Aroma - Oyster Sauce Stir Fry Noodles (Yakisoba) - Recipe Video

A simple and easy to understand recipe video shows how to make Ginger Aroma - Oyster Sauce Stir Fry Noodles (Yakisoba).
It is stir fry noodles (yakisoba) full of vegetables. This recipe focuses on the moment to add ingredients to a pan. With a little effort, the color and texture will be greatly improved. If you have Shaoxing wine, please use it instead of Japanese rice wine (sake). It will enhance the flavor and will be more delicious.
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Cook time

20 minutes

Ingredients
1 sevings

  • Stir fry noodles (Yakisoba)
    1 head(s)
  • Ground pork
    100 g
  • Salt and pepper mix
    a pinch
  • Ginger
    10 g
  • Sesame oil
    1 tbsp
  • Japanese leek
    1/4
  • Cabbage
    3 sheets
  • Japanese green bell pepper (Piman)
    2
  • (A)Oyster sauce
    1 tbsp
  • (A)Soy sauce
    1 tbsp
  • (A)Sake
    2 tbsp
  • Salt and pepper mix
    a pinch

How to make

  1. 1. Season ground pork with salt and pepper mix.
  2. 2. Cut green onion (Japanese leek) into 2-inch lengths, make a slit on vertical, peel off the outer 2 or 3 pieces, shred it finely, and soak in water. Cut the remaining white part into thin diagonal slices.
  3. 3. For cabbage, cut leaves into chunks and stems into thin slices.
  4. 4. Remove the stems and seeds from green bell peppers and slice them into 0.2-inch pieces.
  5. 5. Peel off the skin and shred ginger.
  6. 6. Combine (A).
  7. 7. Add half of the sesame oil and Step 5 in a pan and stir fry over medium heat until fragrant. Then add ground meat and stir-fry, then remove from a pan temporality.
  8. 8. Heat the remaining sesame oil in a pan and lightly stir-fry the cabbage stem's parts and green onions (Japanese leeks) over high heat.
  9. 9. Add noodles while loosening it, and simply stir-fry. Then pour mixture (A) over the noodles in a circular motion and stir-fry over high heat so that all the noodles are heated thoroughly.
  10. 10. Return to Step 7, simply stir-fry cabbage leaves and Step 4 over high heat, and season with salt and pepper mix.
  11. 11. Arrange in a plate, garnish with white parts of green onion, and it's ready to serve.

Tips for cooking

When you season ground meat, knead it a little to form a lump, and when you stir-fry it, hard-bake the surface of meat first, then break up the meat. It helps to keep the meat juice and make it juicy. By combining seasonings beforehand, the taste will become even. Add cabbage leaves and green pepper at the end for a colorful finish.

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