Did you know that you can enjoy our fresh yakisoba noodles without the sauce? Here’s how! While oyster sauce is used in this recipe, garlic is the key ingredient. Garlics come with many benefits. It can boost your appetite, help lower your blood pressure, and combat common colds! For this recipe, we seasoned our Signature Yakisoba with sake, oyster sauce, and garlic! Sprinkle chili oil for some spice. Eat plenty of vegetables by adding green onions, bean sprouts, and unusual ingredients such as Zha Cai (Pickled Mustard Plants)!
- 2 servings Signature Yakisoba Noodle Only
- 1 tbsp Sake
- 2 tbsp Oyster Sauce
- ½ lb Pork
- 2 cloves Garlic
- 3 Green Onions
- ½ bundle Chives
- ¼ lb Zha Cai (Pickled Mustard Plant)
- ½ bag Bean Sprouts
- 1 tbsp Sesame Oil (For Yakisoba)
- 1 tbsp Sesame Oil (For Bean Sprouts)
- 1 tbsp Vegetable Oil
- 1 tsp La-yu (Chili Oil)
- Salt & Pepper by preference
- Chili Threads by preference
- Cut the pork to bite sized pieces, mince the garlic and green onions, and cut the chives to 2 inch lengths. Zha Cai (Pickled Mustard Plant) are to be julienned (slightly wide strips).
- Heat sesame oil in a frying pan and add in the bean sprouts. Season the bean sprouts with salt and pepper. Place the cooked bean sprouts (Bean sprouts should be crisp, so do not overcook!) on a serving plate.
- In a separate frying pan, heat vegetable oil and sesame oil. Add the garlic and cook over low heat, until fragrant. Add in minced green onions and stir-fry. Add the yakisoba noodles and continue to stir-fry.
- As the noodles loosen, add in the Zha Cai and chives. Pour sake and oyster sauce over the noodles and stir thoroughly. Swirl in la-yu (chili oil) and season the noodles with salt and pepper if necessary.
- Place the yakisoba noodles over the bean sprouts from Step 2. Garnish with chili threads to finish. Enjoy!
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