A new sensation of yakisoba stir-fried with tomato juice instead of water. The key is to first grill the noodles to bring out their aroma, and then stir-fry the pork pieces and cabbage until fragrant. The umami of the tomatoes and the sauce are exquisitely intertwined, and you can enjoy changing the flavor with grated cheese, making this an addictive Western-style yakisoba.
Ingredients
Main Ingredients (1 serving)
- Yakisoba noodles 1 packet
- Pork pieces 80g
- Cabbage 90g
- Tomato juice 100cc
- Grated cheese to taste
Seasonings
- Olive oil 4 tsp
- Salt and pepper to taste
- Black pepper to taste
- Yakisoba sauce (from packet) 1 packet
Steps
- Cut 90g cabbage into bite-sized pieces.
- Heat 2 tsp olive oil in a frying pan and stir-fry 1 packet yakisoba noodles without separating until browned. 【Chef's Tip!】 Grilling the noodles enhances their fragrance and adds a roasted wheat aroma.
- Once the noodles are cooked, remove them and add 2 tsp olive oil to the same frying pan.
- Add 80g pork pieces and the pre-cut cabbage, then stir-fry.
- While stir-frying the meat and cabbage, season them with salt and pepper to taste. 【Chef's Tip!】 The key is to thoroughly stir-fry the cabbage until slightly charred to bring out its aroma.
- Once the meat and cabbage are browned, return the cooked noodles to the pan.
- Add 1 packet yakisoba sauce (from packet) and 100cc tomato juice, then stir-fry everything together.
- Add black pepper to taste and mix.
- Taste and adjust seasoning with salt and pepper to taste if necessary.
- Serve on a plate.
- Sprinkle with grated cheese to taste, if desired.
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