Tuesday, 27 September 2016

Globecooking recipe : Pork Yakisoba (Japan)

The last time I made something like this, I called it rainbow noodles because of all the different coloured veggies peeking out through the dish. This time, I've gone for a Japanese name because it used a packet of soba noodles that were lurking in the back of the cupboard, but the sauce is a pure invention of my own, more pan-Asian than specifically Japanese. It was very nice and very kid-friendly, because of the sweet sauce, and I was amazed at how many veggies they ate !

Soba is the Japanese name for buckwheat, which explains their brown colour and nutty flavour. They have a rough texture, very similar to spaghetti.

Pork Yakisoba

ingredients :

leftover roast pork
a pack of Soba noodles (300g)
1 courgette
1 large onion
2 carrots
4 broccoli florets
1/2 red pepper
2 mushrooms
drizzle of olive oil
a generous glug of soy sauce
a generous glug of garlic & Chinese spice stir fry sauce
a generous glug of kecap manis (sweet soy sauce)
a squeeze of lime juice

Start by prepping all the veggies. Use a potato peeler to cut off ribbons of carrot and finely slice everything else.

Chop the roast pork into bite sized pieces.

Cook the soba noodles in boiling water for 3 minutes, drain, chill in cold water and drain again. Reserve.

Heat the olive oil in a large wok. I used half lemon-infused and half chilli-infused oil to add extra flavour. Toss in the onions.

Once the onions have started going soft, add the pork and stir fry for 4 minutes until the pork is warmed all the way through.

Throw in all the veggies and stir-fry for a further 5 minutes until they are softer but still crunchy.

Add the sauce ingredients - I just gave a generous squirt of everything straight in the pan, then tasted and added extra as needed. The kecap manis is a wonderfully sweet and sticky soy sauce, but you could just add regular soy sauce and a spoonful of sugar.

Toss it all around to coat everything in sauce.

Add the noodles, cook for 2 minutes to heat them through then serve.

Douzo meshiagare - that's "enjoy your meal" in Japanese !

Adding to this month's #KitchenClearout linky as it used up a pack of soba noodles that were lurking in the cupboard and finished up the leftover pork from the Sunday roast.

Link up your recipe of the week


  1. Great use of the bango sauce, I still have some of this in the cupboard so will have to try this.

    1. I've just bought another bottle because I used the old one up - I squirt a bit in most Oriental dishes that I cook now. Love the flavour !