Namie Yakisoba was originally devised in Namie Town, Fukushima to fill the stomachs of workers, and has been loved by the locals for a long time.
It is characterized by its chewy extra-thick noodles, pork belly and plenty of bean sprouts, and a rich sauce.
You should try and experience the authentic taste of Namie!
INGREDIENTS: 1 serving
- 1 pack of yakisoba noodles (thick noodles)
- 70g sliced pork belly
- 1 bag of bean sprouts (200g/7oz)
- 5g lard
- a pinch of salt and pepper
- Red pickled ginger (beni shoga) optional
Yakisoba Sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tsp soy sauce
INSTRUCTIONS
STEP
Preparation
- Cut the pork belly into bite-sized pieces and season with salt and pepper.
STEP
Stir-fry
- Add lard to a frying pan and fry the pork belly over medium heat. Once both sides of the pork belly are lightly fried, add bean sprouts and fry some more. Once the bean sprouts have softened, remove from frying pan.
- Put the yakisoba noodles to the same frying pan and cook over medium heat. When the yakisoba is lightly browned, flip it over. Add 3 tablespoons of water and steam-fry the noodles while loosening them until the water evaporates.
- Put the pork belly and bean sprouts back into the frying pan, add the ingredients for the sauce, and stir-fry until the water evaporates.
STEP
Serve on a plate
- Serve on a plate and garnish with pickled ginger.
