yakisoba

Despite its name, yakisoba uses Chinese-style wheat noodles rather than buckwheat soba. Pre-steamed noodles are loosened in a frying pan or on a griddle and combined with cooked vegetables and meat or seafood. Cabbage, carrot and onion are familiar ingredients. The dish is eaten at home and served as festival street food.^[1]

In Namiko Hirasawa Chen’s recipe, sliced pork is cooked with onion, carrot, cabbage and mushrooms before the noodles return to the pan. A sauce of Worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar coats the mixture. Optional finishes include aonori seaweed, red pickled ginger and dried bonito flakes. Chicken, shrimp, squid, tofu or mushrooms can replace the pork.^[1]