Yakisoba with Pork & Prawns
Serves: people
Ingredients
Optional Proteins
- 120 g Pork belly thinly sliced, OR 330 g Chicken thighs skinless and boneless, thinly sliced, OR 150 g King oyster mushroom, sliced
- 6 King prawns peeled and deveined, OR 150 g Firm tofu, cubed
For the Veg
- ½ Carrot cut into matchsticks
- 100 g Beansprouts
- ¼ White cabbage shredded
- 2 Spring onion thinly sliced on the diagonal
- 20 g Dried shiitake mushrooms rehydrated and sliced
- ½ Red onion thinly sliced
- 2 Yakisoba noodles
- 2 tbsp Vegetable oil
For the Sauce
- 4 tbsp Light soy sauce
- 2 tbsp Worcestershire sauce OR 2 tbsp Henderson's Relish
- 2 tbsp Oyster sauce OR 2 tbsp Mushroom sauce
- 1 tbsp Rice vinegar
- 1 tbsp Ketchup
- 1 tsp Hoisin sauce
- 2 tsp Caster sugar
- 5 g Fresh ginger 1 tsp, grated
- 1 pinch Togarashi spice
To Serve
- 1 tbsp Pickled ginger
- 1 tbsp Aonori powder OR Nori sheets, finely shredded
- 1 pinch Bonito flakes optional
Method
For the Sauce
- Combine the Light soy sauce, Worcestershire sauce, Oyster sauce, Rice vinegar, Tomato ketchup, Hoisin sauce, Sugar, Fresh ginger and Togarashi spice in a bowl. Set aside.
For the Yakisoba
- Rehydrate the Dried shiitake mushroom in warm water for 15–20 minutes, then drain and slice.
- Cook the Yakisoba noodles according to the packet instructions. Drain and set aside.
- Heat 1 tbsp Vegetable oil in a wok or large pan over high heat.
- Add the Pork belly and cook until lightly browned and beginning to crisp.
- Add the King prawn and cook for 2–3 minutes until pink.
- Add the Carrot, White cabbage, Red onion, the white parts of the Spring onion, Beansprouts and Dried shiitake mushroom. Stir-fry for 2–3 minutes.
- Add the noodles and pour over the sauce.
- Toss everything together for 2–3 minutes until the sauce coats the noodles and begins to caramelise.
To Serve
- Divide between serving bowls.
- Garnish with the remaining Spring onion, Pickled ginger, Aonori powder or Nori strips and the Bonito flakes, if using.