Yakisoba Noodles with Pineapple Teriyaki Glaze
- 2 Cup Brown Sugar
- 1 3/4 Cup Soy Sauce
- 3/4 Cup Rice Wine Vinegar
- 1 1/4Tablespoon Fresh Garlic, minced
- 1 1/4 Tablespoon Fresh Ginger, minced
- 2 1/4 Tablespoons Cornstarch
- 4 Tablespoons Pineapple Juice, frozen concentrate
- Yakisoba Noodles
- Shredded Red & Green Cabbage
- Shredded Bok Cho
- Dissolve all ingredients, except cornstarch and pineapple juice, in sauce pot.
- Bring to a boil.
- Make a slurry with the cornstarch and pineapple juice, and slowly add to boiling mixture to thicken.
- Simmer for 30 minutes.
- Strain through fine mesh strainer.
- Saute shredded red and green cabbage and bok choy in wok.
- Add Yakisoba noodles and Pineapple glaze and toss.
What is Yakisoba?
Yakisoba is Japanese fried noodles derived by the Chinese from the traditional chow mein. It is a dish which is often sold at festivals in Japan and made from wheat flour. Street vendors often make the dish during festivals often providing a variety of meats and vegetables for customers to pick what they want in their fried noodle dish.
How is Yakisoba prepared?
Yakisoba is made with one of two different types of noodles, protein (thinly sliced pork is the most common), vegetables (usually cabbage, onions or carrots) and a sweet sauce cooked together in a flat iron pan. This cooking style is known in Japan as teppanyaki. First, the noodles are boiled. Next, they are added to the sauteed vegetables and proteins to cook briefly. Once complete, it is served with many types of toppings such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and Japanese mayonnaise.