Yuzu Kosho Yakisoba recipe - ingredients, nutrition and when to eat it
This yakisoba is made by stir-frying pork and cabbage with noodles and seasoning it with yuzu kosho.
This yakisoba is made by stir-frying pork and cabbage with noodles and seasoning it with yuzu kosho. Its savory, hearty noodles pair well with yuzu’s fresh aroma and spicy kick. It’s an easy, satisfying bowl for lunch or dinner.
Japanese · 20 minutes to cook
Tips: Yuzu kosho can be quite salty and aromatic, so start with a little, taste, then add more as needed.
Tips: Vegetables can release water if left in the pan too long, making the noodles soggy. Stir-fry them quickly over high heat.
Tips: If the cooked noodles are cold or stuck together, loosen them gently with warm water before adding them to the pan.
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Ingredients (1 serving)
- Cooked milmyeon or somyeon noodles — 180 g
- Pork shoulder — 80 g
- Cabbage — 80 g
- Onion — 40 g
- Yuzu pepper — 1 tsp
- Soy sauce — 1 Tbsp
- Cooking oil — 1 Tbsp
- Ground black pepper — 0.2 tsp
- Green onion — 10 g