Tossed with pork and cabbage, this yakisoba made with Malony glass noodles is an easy stir-fried noodle dish that's naturally gluten-free. Homemade yakisoba sauce elevates this simple meal.
Low-cal
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Adapted from a video by Just One Cookbook
How to Make Gluten-Free Yakisoba with Malony Glass Noodles (Recipe) グルテンフリー焼きそばの作り方(レシピ)
saltkosher or sea salt; use half if using table saltto taste
freshly ground black pepperto taste
bean sproutshandful, 113 g4 oz
Worcestershire sauceI used Lea & Perrins4 tbsp
ketchup2 tbsp
oyster sauceuse gluten-free oyster sauce for gluten-free version1 tbsp
soy sauceuse gluten-free soy sauce for gluten-free version1 tbsp
sake1 tbsp
aonori (dried green seaweed)for garnishto taste
red pickled gingerfor garnishto taste
Steps
1
Prepare all ingredients. Chop the cabbage into bite-sized pieces and slice the pork thinly. In a bowl, combine all yakisoba sauce ingredients: Worcestershire sauce, ketchup, oyster sauce, soy sauce, and sake.
2
Heat oil in a large skillet or wok over medium heat. Add the pork and cook until it changes color, then add the cabbage and stir-fry together.
3
Add the glass noodles and bean sprouts, continuing to stir-fry. Season with salt and black pepper to taste.
4
Pour the prepared yakisoba sauce over the noodles and vegetables, tossing everything together until the sauce coats all ingredients evenly.
5
Transfer the yakisoba to a plate and garnish with aonori and red pickled ginger. Serve immediately.
PrimedTableBETA
