Ingredients with Measurements:
- 1 package of ramen noodles
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 cups of mixed vegetables (carrots, cabbage, bell peppers)
- 1 cup of sliced mushrooms
- 1 cup of cooked chicken or pork, sliced
- 1/4 cup of soy sauce
- 2 tablespoons of oyster sauce
- 2 tablespoons of ketchup
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of sugar
- Salt and pepper to taste
- Green onions, sliced (optional)
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
Step-by-step instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the sliced onion and minced garlic. Cook for 2-3 minutes until the onion is translucent.
4. Add the mixed vegetables and sliced mushrooms. Cook for 5-7 minutes until the vegetables are tender.
5. Add the cooked chicken or pork to the wok and stir to combine.
6. In a small bowl, whisk together the soy sauce, oyster sauce, ketchup, Worcestershire sauce, sugar, salt, and pepper.
7. Pour the sauce over the vegetables and meat in the wok. Stir to combine.
8. Add the cooked ramen noodles to the wok and toss everything together until the noodles are coated in the sauce.
9. Serve hot, garnished with sliced green onions if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g
Sodium: 1200mg
Substitutions for ingredients:
- Use any vegetables you like, such as broccoli, snow peas, or bean sprouts.
- Substitute the chicken or pork with tofu for a vegetarian version.
Variations:
- Add a beaten egg to the wok and scramble it with the vegetables and noodles.
- Use udon noodles instead of ramen noodles.
- Add some heat with a sprinkle of red pepper flakes or a drizzle of sriracha sauce.
Tips and tricks:
- Don't overcook the vegetables, they should still have some crunch.
- Use a non-stick wok or skillet to prevent sticking.
- Make sure to toss the noodles with the sauce quickly to prevent them from getting soggy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Sliced green onions, sesame seeds, or chopped peanuts.
Pairings:
Serve with a side of steamed rice or a simple cucumber salad.
Suggested side dishes:
Steamed rice, cucumber salad, or egg rolls.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the sauce is too salty, add a bit more sugar to balance it out.
Food safety advice:
Make sure to cook the chicken or pork to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Yakisoba is a Japanese dish that originated in China. It is typically made with soba noodles, but this recipe uses ramen noodles for a twist.
Flavor profiles:
Savory, slightly sweet, umami.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese