São Paulo-Style Yakisoba

Name: São Paulo-Style Yakisoba
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 tsp sugar; 1 tbsp sesame oil, plus 2 tsp for noodles; 150 g (5½ oz) cabbage, chopped into 2cm (¾in) pieces; 100 g (3½ oz) spring onions (scallions), sliced into 2cm (¾in) pieces; 12 large prawns (shrimp), deveined, tail on; 2 tsp soy sauce; 2 tsp red ginger pickle (beni shoga), to garnish; 1 tbsp ketchup; 1 tbsp oyster sauce; 2 tsp toasted white sesame seeds, to garnish; 3 tbsp Worcestershire sauce; 100 g (3½ oz) onion, sliced; 180 ml (6¼ fl oz/¾ cup) yakisoba sauce (ready-made Otafuku brand); 10 g (¼ oz/⅔ cup) bonito fish flakes; 4 shiitake mushrooms, wiped and sliced; 400 g (14 oz) fresh or dried egg noodles (ramen noodles); 2 garlic cloves, sliced; 150 g (5½ oz) carrots, julienned; 250 g (9 oz) pork belly, sliced; 2 tsp green nori (aonori), to garnish; ½ tsp ground white pepper; 2 tbsp sunflower oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Made using egg rather than buckwheat (soba) noodles, yakisoba is one of the most popular street food dishes in Japan and Brazil. In São Paulo it is ubiquitous; it is found in many Japanese, Nikkei and Brazilian restaurants, with countless variations. Here, crunchy vegetables, caramelised noodles and wok-fried pork and prawns (shrimp) come together as a meal in one pot.

Ingredients

Asia
Americas
Japan
Brazil
São Paulo
Street Food
Pasta
South America

Ingredients

Method