A classic Japanese comfort food is yakisoba, which is stir-fried wheat noodles tossed with julienned veggies and usually a protein such as beef, chicken or pork flavored with tonkatsu sauce. This yakisoba was made with beef, but feel free to substitute your favorite protein.
Ingredients:
- 10-12 oz. fresh Japanese ramen noodles
- 3 Tbsp vegetable oil, divided
- 8 ounces thinly sliced boneless beef steak such as rib eye or petite sirloin
- 1/4 tsp. kosher salt
- 2-3 cups cored and thinly sliced napa cabbage
- 1 cup thinly sliced yellow onion
- 4 scallions, thinly sliced (about 1 cup)
- 1/2 cup peeled and thinly sliced carrot (about 1 medium carrot)
- 1/2 cup semisweet tonkatsu sauce (such as Bull Dog)
- 1 Tbsp ketchup
- 1 Tbsp soy sauce
Method
- Bring a medium saucepan of water to a boil over high heat. Add the noodles and cook 1 minute less than package directions. Drain and rinse with cold water until completely cool; drain well. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high until shimmering. Stir in the beef and salt; cook, stirring often, until no longer pink, about 1 minute. Transfer the beef to a plate; set aside.
- Add the remaining 1 tablespoon of oil to the wok; stir in the cabbage, onion, scallions, and carrot. Cook, stirring often, until vegetables are crisp-tender, 3 to 4 minutes.
- Stir in the noodles and beef; cook until heated through, about 1 minute.
- Stir the tonkatsu sauce, ketchup, and soy sauce into the noodle mixture; cook, stirring often, until the sauce thickens, 2 to 3 minutes. Remove from heat; divide the yakisoba evenly among 4 plates, and serve.
