Asparagus & Sausage Yakisoba
Asparagus & Sausage Yakisoba Recipe
This recipe is for one bundle of fresh yakisoba noodles. Add up the ingredients according if making more portions.
You can substitute the homemade yakisoba sauce with a bottle of instant store-bought yakisoba sauce, though I think it’s really fun & easy to make your own sauce.
- 1/2 tbsp oil
- 50g sausage sliced thinly & diagonally
- 3 thick asparagus spears prepped and cut to short sections
- 1/4 onion cut to thin wedges
- 6 slices thinly sliced carrots
- 1 packet (about 150g) fresh yakisoba noodles warmed in the microwaved for 45 seconds
- 1-2 tbsp chicken stock (or water)
- 1 tbsp sake (or water) for sprinkling on the noodles
- salt and pepper to taste
- Pan fry ingredients. Heat oil in a pan. Spread out the sausage, asparagus, onion and carrot in a pan. Season everything except sausage with salt & pepper. Pan fry until the onions are softened and the asparagus are cooked. Then stir fry everything together and push it to the side of the pan.
- Make the fried noodles. Add yakisoba noodles, sprinkling sake or water on them. Gently the noodles using chopsticks or spatula. Pour yakisoba sauce (A) evenly over the contents. Stir fry briskly in high heat so that everything is well coated in the sauce. Season to taste.
- To serve, plate the noodles and garnish with pickled red ginger, seaweed flakes and/or bonito flakes.
- Warming up the noodles in the microwave make them separate easily without breaking during stir-frying. You may also heat the packet (ensure it is heat-safe) in a bowl of hot water or steam the noodles.
- Pan fry the ingredients (step 1) without moving them too much so that they can brown a little. This adds more flavour to the dish.
- You can use your favourite sausage for this recipe. My personal favourite is Japanese-style Arabiki sausage since this is a Japanese dish.