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This recipe was offered on Recipe Gold Mine and was submitted by Chef Jarrard Moser of Planet Hollywood
- 1 large yellow onion, julienne
- 1 green pepper, juilenne
- 1 red pepper, juilenne
- 1⁄2 small cabbage, shaved
- 2 lbs cooked japanese noodles or 2 lbs capellini
- 3⁄4 lb sliced pork or 3⁄4 lb sliced chicken or 3 large portabella mushrooms
- 8 ounces yakisoba sauce or 8 ounces stir-fry sauce
- 2 cups soy sauce
- 1 cup mirin
- 1⁄4 cup Worcestershire sauce (use vegetarian Worcestershire for vegetarian version)
- 1⁄4 cup rice vinegar
- 3 tablespoons sugar
- Combine items for yaki sauce in bowl; set aside.
- Combine onion, peppers, cabbage, noodles, meat or mushrooms and yaki sauce in a large saute pan or wok.
- Cook until desired crispness.
- Garnish with sesame oil, scallions, ginger and/or sesame seeds.
- For Vegetarian use the mushrooms.
Another winner of a recipe! I used the fresh fat Japanese noodles and Portobello mushrooms because I was also preparing two other dishes one with chicken and a beef dish. We truly enjoyed the flavor of the Yaki sauce - it will go great with pot stickers or stuffed Manderine pancakes or the rolled rice pancakes Thank's James for a keeper
My family enjoyed this dish. I didn't think it tasted anything like the Yakisobas I have eaten in Japanese restaurants, but it was still good. I found the directions to be a little confusing. The amount of sauce is much, much more than you will need for this recipe. You are only supposed to add 8 ounces of the sauce to the pan(the full recipe makes about 3 1/2 cups), but even that was way too much. I hesitated to pour in the full 8 ounces, and chose instead to add some gradually and test - about 1/4-1/3 cup was all I felt was necessary. Also - if one dumps all the veggies, meat,noodles,and sauce into the pan at once,as directed, then the pan gets overcrowded. I had to work in batches, even though I had a very large pan. I think this would work better if the meat were cooked alone in just a little of the sauce first, then removed to a dish to keep warm, and then stir fry the veggies in small batches, adding a little sauce as needed, then the noodles, etc, and combining everything together when finished.
Very good Yaki sauce, I prepared 1/3 of the recipe and that was about right. I did brown meat and veggies lightly before adding sauce and noodles to steep. Used both mushrooms and chicken. Produced nice, dark and flavourful noodle dish.