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Nutrition Facts
Serving Size 1 (190g) Recipe makes 2 servings
Calories 288
Calories from Fat 176		(61%)
Amount Per Serving		%DV
	Total Fat 19.6g	30%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 8.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 258mg		10%
Potassium 299mg		8%
Total Carbohydrate 26.4g		8%
	Dietary Fiber 2.8g	11%
	Sugars 6.0g
Protein 3.8g		7%
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Mom's Yakisoba(Japanese fried noodles)

Recipe #29968 | 15 min | 5 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: hokiegal
May 31, 2002

My Mom and I created this after being stationed in Japan and eating Yakisoba from the street vendors. This is not exactly the same-but a good substitute

SERVES 2 (change servings and units)

Ingredients

1 package ramen noodles
2 cups thinly sliced cabbage
1 cup thinly sliced onion
2 tablespoons cooking oil, divided
1 teaspoon ginger powder
1 teaspoon sesame oil
soy sauce

Directions

1
Boil noodles in just enough water to cover, including seasoning packet.
2
Saute cabbage and onions in 1 T cooking oil.
3
when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil.
4
Stir to mix and fry noodles.
5
Add remaining ingredients, toss to mix.
6
Serve hot.
7
Serves two.
8
Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal.

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Featured Reviews for This Recipe

From: Chef #550747

On Nov 17, 2009

This was great! I doubled the recipe for my family for dinner and added pork from a leftover roast. I will be making this again. I wonder how it would taste with egg scrambled in? May have to try that next time.

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From: Zaccaria

On Jun 18, 2009

Nice lunch! I added carrot and mushroom as well as a bit of sweet mirin with the soy sauce. I like to serve mine with a little sambal olek. Good and quick!

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From: happylilhappa mitsuko

On Mar 11, 2004

My family owns a cheese roll and noodle house in japan. So when it comes to soba, I'm very picky. This recipe wasn't bad at all. It was easy to make. I substitued the ramen for a more traditional style yakisoba noodle. I also opted for fresh ginger (about 1/2 tsp). Then I added more vegitables and chicken. Chicken isn't exactly traditionaly popular in yakisoba. Nonetheless, it was tasted fine. I'd suggest using pork, if you have it on hand.

5 people found this review helpful

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From: Lorac

On Jun 3, 2002

Warning this could be addicting! DH and I just wanted something simple for dinner tonight and this was perfect. I doubled the recipe, added 1 lb of ground pork and saved some of the noodle cooking liquid to add a little extra flavor. I had visions of having leftovers for breakfast, - it's gone not a single noodle left.

5 people found this review helpful

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Read all 28 reviews