Rie’s Yakisoba

Whenever I cook yakisoba the smell reminds me of my childhood and all the hours spent with my grandmother at the kissaten (Japanese tearoom and cafe). Yakisoba is traditionally made with thinly sliced pork belly, which is harder to find in the US. I use bacon instead, which makes the dish a bit saltier. Make sure to taste as you season with salt.

Instructions

1. 1

   Make the Yakisoba sauce: In a small bowl, combine the soy sauce, Worcestershire sauce, mirin, and hoisin sauce. Set Aside.

2. 2

   Make the Noodles: Add the bacon to a cold large nonstick skillet. Turn the heat to medium-high and cook until the bacon is crispy, about 4 minutes. Transfer the bacon to a medium bowl.

3. 3

   To the same skillet, add the scallion whites and cook until fragrant, about 2 minutes. Add the carrots and onion and cook until the onion is translucent, about 1 minute. Add the cabbage and scallion greens and cook until soft, about 2 minutes. Season with salt and pepper. Transfer the vegetables to the bowl with the bacon.

4. 4

   To the same skillet, add the yakisoba noodles, stirring to separate the noodles. Cook until slightly crispy, about 3 minutes. Add the yakisoba sauce and toss to combine. Return the vegetables and bacon to the skillet and toss to combine.

5. 5

   Divide the noodles among the four bowls. If desired, top each on with a fried egg.

6. 6

   Enjoy!

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