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Yakisoba
Preparation time:
50 mins
Calorific value (per portion):
2553 kJ / 610 kcal
Ingredients for 10 portions
- 200 g oxheart cabbage
- 100 g carrots
- 250 g beansprouts
- 300 g neck of pork
- 80 ml vegetable oil
- Salt and freshly ground pepper
- 5 packs of ramen noodles (à 150 g)
- 170 ml Kikkoman Yakisoba Sauce
- 25 g beni shoga (pickled ginger)
- Aonori (seaweed flakes)
Preparation
Trim and wash the oxheart cabbage, remove the tops and peel the carrots, then cut the cabbage and carrots into approx. 1 cm wide strips. Wash the beansprouts. Cut the neck of pork into thin slices and fry in approx. 40 ml hot oil. Add the cabbage, carrots and beansprouts and continue cooking. Season with salt and pepper. Stop cooking but keep warm.
Cook the ramen noodles according to the pack instructions, then fry them in the remaining oil. Return the meat and vegetables to the pan, season with Yakisoba Sauce and fry at a high heat.
Put the yakisoba onto plates, sprinkle with beni shoga and aonori flakes and serve.
Used products in this recipe
Ingredients for 10 portions
- 200 g oxheart cabbage
- 100 g carrots
- 250 g beansprouts
- 300 g neck of pork
- 80 ml vegetable oil
- Salt and freshly ground pepper
- 5 packs of ramen noodles (à 150 g)
- 170 ml Kikkoman Yakisoba Sauce
- 25 g beni shoga (pickled ginger)
- Aonori (seaweed flakes)