Yakisoba is super popular in Japan and in the west, thanks in part to cheap and nasty instant noodles which taste great but have all the nutritional value of cardboard Yakisoba is sold everywhere in Japan, and is even put into hot dog rolls and eaten as a sandwich! It’s very easy to cook yakisoba at home and most supermarkets stock the kits which include yakisoba powder or sauce. I’ve tried all kinds of different recipes for the sauce, using home made versions and experimenting by myself, but I’ve found that the powder in these packets gives the best flavour. As long as you add lots of fresh veggies, it’s not unhealthy at all.
You can add whatever vegetables you like to this dish, but make sure you have at least cabbage and shiitake. Ingredients
Yakisoba noodle set

Pork strips or chicken or bacon

Cabbage

1 Onion

1/2 carrot

Dried Shiiktake mushrooms

Enoki mushrooms
Step 1

Chop the veggies and pork, then put water over the dried shiitake to return to their soft state. Fry the pork in a little sesame oil, then add the veggies when the pork has browned slightly. Season with salt and pepper. Then add the noodles and the shiitake along with about 3 tbs of the liquid so the noodles can separate. Finally add the yakisoba powder and fry for a little longer. Easy!
I like to put Japanese mayonnaise on top before serving.

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