Shio Yakisoba (Salty Stir-Fried Noodles)

Shio yakisoba was inspired by Chinese stir-fry noodles and was born 60 years ago in Komatsu City, Ishikawa Prefecture.

While Japanese yakisoba (stir-fry noodles) are typically seasoned with Worcestershire sauce or otafuku sauce, shio yakisoba is seasoned with chicken broth mix or somi shantan.

Komatsu City uses soy sauce produced in Ishikawa Prefecture.

This dish uses a simple seasoning to bring out the fragrant aroma and umami of the ingredients.

The ingredients include thick Chinese noodles, moyashi, naga negi, and carrots. Seafood, wood ear mushrooms, and chives also go well with it.

The key to my shio yakisoba recipe is to squeeze in plenty of kabosu (citrus fruit). If kabosu is unavailable, I use lemon.

I also use plenty of garlic to add a strong flavor. (The garlic is omitted in the video attached below.)

NUTRITION FACTS : Shio Yakisoba (Salty Stir-Fried Noodles)

595 Calories Protein 18.1 g Total Fat 31.9 g Total carbohydrates 64.5 g Sodium 0.7 g

INGREDIENTS : Shio Yakisoba (Salty Stir-Fried Noodles)

Yakisoba noodles ( 1 serving 150g)
Pork belly (60g)
Sesame oil (5g)
Garlic (5g)
Cabbage (30g)
Carrots (20g)
Moyashi (bean sprouts) (20g)
Naga negi (Japanese white leek) 20g
Sakura ebi (pink small dried shrimp) (2g)
Chicken broth mix or somi shantan (3g)
Salt (2g)
Black pepper (to taste)
Sake (20g)
Kabosu or lemon (1/2 pod)

How to make Shio Yakisoba (Salty Stir-Fried Noodles)

Cut the pork belly into 2cm pieces.
Grate the garlic.
Cut the cabbage and carrots into 2cm pieces.
Wash the moyashi (bean sprouts).
Slice the naga negi (Japanese white leek) along the border between the green and white parts, then cut the white part into 1cm pieces.
Heat sesame oil in a frying pan.
Add the pork belly and stir-fry until golden brown.
Add the garlic, cabbage, carrots, moyashi, naga negi, and sakura ebi and stir-fry until the vegetables are soft.
Place the yakisoba noodles in a bowl and pour over boiling water. Once the noodles are loosened, add them to the frying pan.
Once the water has evaporated, add the chicken broth mix, salt, black pepper, and sake, and stir-fry briefly over high heat while stirring.
Squeeze in the kabosu or lemon.