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Serves 2


2 packages of yakisoba noodles*
1/3 to 1/4 of a head of cabbege
3-4 pieces of pork stew meat

2 tbs vegitable oil
1/2 cups (or more) of yakisoba sause*
black pepper (optional)


1 tbs (or more) of benishouga* (pickled ginger. Red in color)

* - available at Japanese grocery stores


1. Rince the noodles with warm water. Drain water well.
2. Slice the cabbege.
3. Cut the chunks of meat to thin slices.
4. Heat the wok/skillet. (heat - high)
5. Heat the oil and cover the serface of the skillet.
6. Fry the meat til it gets light brown.
7. Add the cabbege. Fry it with black pepper for 30 seconds.
8. Add the noodles. Stir well to blend with other ingredients.
Fry them for 1 minute.
9. Put the heat to medium. Pour the yakisoba sause even.
Blend them well. (Add more sause for thicker taste)
10. Serve yakisoba. Sprinkle benishouga on the top of the yakisoba
and enjoy! :)


Benishouga can be fried with noodles. Add it on #9.

The color of fried noodle should be dark brown. (does it help
you for giving you an idea the amount of yakisoba sause you should
be using?)

I'm sorry for writing the recipe from my memory with my poor English.
When I make yakisoba next time, I'll write down the measurements.
If you'd like to have the (better version?!) recipe, let me know.
I can e-mail to you. :)



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3 of 9 people found the following review helpful:
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Mmmmmmmmmm Yaki soba, January 16, 2005 - 04:31 AM
Reviewer: Duncan from Australia
Very clear instructions and very easy to make. I used Otafuku okonomiyaki sauce and cooked it on the barbeque. Easy to make and tasted great !! Thanks Shinobu

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