Celebrated chef Ryuji takes on a major corporation! He challenges 'Cook Do Stir-fry Sauce' with his own recipe for 'Ultimate Shanghai Yakisoba'. This Shanghai yakisoba, packed with the umami of sliced pork and vegetables, features perfectly browned noodles and a special sauce that come together for a professional taste. This recipe lets you recreate that deliciousness at home. Don't miss the outcome of the showdown!
Ingredients
Main Ingredients (1 serving)
- Yakisoba noodles 150g
- Pork slices 50g
- Onion 20g
- Carrot 15g
- Garlic 3g
- Ginger 3g
- Komatsuna 50g
- Wood ear mushrooms 5 pieces
- Potato starch 1/2 tsp
- Sake 1 1/2 tsp (for pork marinade)
Seasonings
- [A] Soy sauce 1/2 tbsp
- [A] Oyster sauce 2 tsp
- [A] Chinese soup stock powder 1/2 tsp
- [A] Sake 1 tbsp
- Salt and pepper to taste
- Black pepper 3 shakes
- Oil 1 tbsp
- Oil 2 tsp
Steps
- Thinly slice 50g pork slices.
- Rub salt and pepper to taste, 1/2 tsp potato starch, and 1 1/2 tsp sake into the thinly sliced pork. 【Tip!】 This step ensures the pork cooks up tender.
- Thinly slice 15g carrot.
- Slice 20g onion into wide strips.
- Finely chop 3g garlic and 3g ginger.
- Roughly chop 5 pieces of wood ear mushrooms.
- Roughly chop 50g komatsuna.
- In a bowl, mix together 1/2 tbsp soy sauce, 2 tsp oyster sauce, 1/2 tsp Chinese soup stock powder, and 1 tbsp sake.
- Heat 1 tbsp oil in a frying pan, add 150g yakisoba noodles, and cook over high heat until browned. 【Tip!】 Browning the noodles enhances their fragrance.
- Once cooked, remove the noodles to a plate.
- Add 2 tsp oil to the same frying pan and stir-fry the marinated pork slices over medium heat, spreading them out.
- Add 3g garlic and 3g ginger and stir-fry until fragrant.
- Add the thinly sliced carrot, wide-cut onion, roughly chopped komatsuna, and wood ear mushrooms, and stir-fry thoroughly until the vegetables are tender.
- Return the noodles to the pan, add the prepared mixed seasoning, and mix well to coat everything.
- Finally, add 3 shakes of black pepper, mix, and serve on a plate.
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