Whenever I eat yakisoba, it reminds me of summer. This meal tastes best when eaten fresh at a fireworks festival. You get bonus points if its extremely humid that day. My favorite part was watching it get made right in front of me at the food stalls. There would be one gigantic pile of yakisoba cooked altogether, with packed yakisoba on the side ready to sell. Whenever I missed it too much, my mom would make this for me at home. Unfortuanely, we’d use pre-made yakisoba packets, so below is a recipe from justonecookbook.com.

RECIPE

Ingredients:

• 1/2 onion
• 1 carrot
• 3 shiitake mushrooms
• 2 green onions
• 4 cabbage leaves
• 3/4 lb sliced pork belly
• 2 tbsp vegetable oil
• black pepper
• 1 package yakisoba noodles
• 4-6 tbsp yakisoba sauce

Sauce Ingredients

• 4 tbsp Worchestershire sauce
• 4 tso oyster sauce
• 4tsp ketchup
• 4 tsp soysauce
• 4 tsp sugar

1. First, mix together all the ingredients for the sauce. Make sure to taste test throughout mixing and add extra ingredients depending on your liking.
2. Boil your noodles on the side while cooking your yakisoba toppings.
3. Slice your onions, carrots, and shiitake mushrooms, and onions. Cut your cabbage into bite-sized pieces and your meat into 1-in. pieces.
4. Cook the meat in a pan until it completely browns.
5. Add your onions and carrots and cook for about 1 1/2 minute.
6. Add your cabbage and cook until they are soft.
7. Add the green onions and shiitake mushrooms and cook for 1 minute. Add your black pepper seasoning as the final topping.
8. Mix your cooked noodles into pan with the rest of the ingredients and mix it together.
9. Add about 4-6 tbsp of your yakisoba sauce onto your noodles and mix well. Make sure to taste test and add more sauce if you’d like.
10. Enjoy!

For a more detailed recipe, read here.