Taste of Japan and Sake Live vol.43

Products used in "Taste of Japan and Sake vol.43"

Yakisoba 焼きそば  

The most famous fried noodle in Japan, it is a well-balanced dish with protein, carbohydrate and plenty of vegetables. The cooking is simplified using a pre-steamed and greased yakisoba noodle that comes with a sachet of delicious sauce. To maximise the texture and flavour, the surface of the noodle is made crispy in a frying pan, the rest is very easy, all you need is to stir fry everything and put a fried egg on top.

Serves 1


1 Yakisoba
60g Cabbage
45g Prawns (about 7 pieces)
100g Beansprouts
30g Carrot
70g Thinly sliced pork belly or streaky beacon
1 Egg
2 tsp Sake
1 Tbsp Sunflower oil
Salt & Pepper
Optional Aonori powder


  1. Prepare the ingredients

     Slice carrot thinly

     Roughly chop cabbage

     Cut pork belly (or streaky bacon) to bite size

  1. In a non-stick frying pan, place the noodle and pour sake over, cover with a lid and cook over medium heat for a minute. This softens the noodle quickly.

  2. Pour ½ of the oil over the noodle, continue cooking for 2 minutes or until the noodle becomes slightly brown and crispy. Turnover the noodle and carry on cooking for another 2 minutes. Put it on a side.

  3. In the same frying pan, add the rest of the oil and cook carrot and cabbage. Season with salt and pepper. Add beansprouts, then add prawns and stir fry.

  4. Add the noodle to the above, disentangle as necessary. Pour the sauce over, continue stir-frying for another minute. Transfer to a serving plate.

  5. In the same frying pan, make a fried egg. Pre-heat the frying pan over medium heat, add the egg, then pour a tablespoon of water, and cover with a lid for a minute. It steams the egg quickly and makes a soft edged runny sunny-side up.

  6. Add the fried egg on top of the yakisoba, sprinkle an optional aonori powder to serve.