Recipe
No-Knife Quick Recipe: Sweet & Savory Soy Sauce Yakisoba with Ground Pork and Pea Shoots
Ingredients
- 2packs yakisoba noodles
- 150gground pork
- Apinch of salt
- 1pack pea shoots (100g net weight)
- 30gred pickled ginger (3 tbsp)
- 1tbsp toasted white sesame seeds
- 1/2tbsp sesame oil
- 2tbsp soy sauce (A)
- 2tbsp mirin (A)
- 1-2tbsp water (A)
About "Sweet & Savory Soy Sauce Yakisoba with Ground Pork and Pea Shoots"
This is a sweet and savory soy sauce and mirin-based yakisoba featuring ground pork and pea shoots. It is a time-saving recipe that requires no knives or cutting boards—you can prep the vegetables using only kitchen shears. A unique technique is used here: microwaving the noodles beforehand to make them easy to loosen, and frying the ground pork and noodles in two separate sections of the same pan. The crunchy texture of the pea shoots and the refreshing acidity of red pickled ginger serve as great accents, with sesame oil and toasted white sesame seeds added at the end for a fragrant finish.
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Video Timestamps
Tips for Making "Sweet & Savory Soy Sauce Yakisoba with Ground Pork and Pea Shoots"
-
Prep
- Slightly open the noodle bags, place them on a microwave-safe plate, and microwave at 600W for 2 minutes. This makes them easy to loosen and prevents them from breaking when stir-fried.
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Prep
- Skip the knife and use kitchen shears to cut the pea shoots in half, then snip off the roots. Give them a quick rinse after cutting.
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Sautéing
- Press down on the ground pork with a wooden spatula to cook it until crumbly. Season with a pinch of salt to bring out its savory flavor.
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Sautéing
- Once the pork has mostly changed color, push it to the back of the pan and place the warmed noodles in the front to cook both simultaneously using the 'two-zone' method.
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Seasoning
- Pour the seasonings (soy sauce and mirin) directly onto the meat first so it absorbs the flavor. If the heat is too high and it starts to burn, add 1 tbsp of water to adjust.
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Finishing
- Since pea shoots can be eaten raw, turn off the heat immediately after tossing them in to avoid overcooking and losing their crisp texture.
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Finishing
- Add the red pickled ginger and toasted white sesame seeds at the very end for flavor and texture. Customize with chili oil, vinegar, or mustard if desired.
Ingredients for "Sweet & Savory Soy Sauce Yakisoba with Ground Pork and Pea Shoots"
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How to Make "Sweet & Savory Soy Sauce Yakisoba with Ground Pork and Pea Shoots"
- 1
Slightly open the noodle packages, place them on a microwave-safe plate, and heat in a 600W microwave for 2 minutes.
- 2
Using kitchen shears over a tray, cut the pea shoots in half, then snip off the roots. Give the cut pea shoots a quick rinse with water.
- 3
Heat 1/2 tbsp of sesame oil in a frying pan over medium heat, and add 150g of ground pork once hot.
- 4
Break up the meat with a wooden spatula to make it crumbly, season with a pinch of salt, and sauté.
- 5
Once the pork has mostly changed color, push it to the far side of the pan to create space, and place the microwaved yakisoba noodles in the front.
- 6
Sauté the meat while lightly searing the noodles to cook off excess moisture. Once the noodles are slightly browned and loosened, proceed to the next step.
- 7
Pour 2 tbsp of soy sauce and 2 tbsp of mirin directly over the pork. If it seems like it might burn, add 1-2 tbsp of water to adjust.
- 8
Once the sauce is absorbed into the meat and the liquid is bubbling, toss the meat and noodles together thoroughly.
- 9
Add the pea shoots and toss quickly just to combine without overcooking, then turn off the heat.
- 10
Add 30g of red pickled ginger and 1 tbsp of toasted white sesame seeds, mix lightly, plate, and serve.
Detailed Commentary on "Sweet & Savory Soy Sauce Yakisoba with Ground Pork and Pea Shoots"
* Content organized by topics from the video.
Microwave Noodles for Easy Loosening
The first step in making yakisoba is preparing the noodles. Cold noodles are hard to loosen, and trying to force them apart while stir-frying often causes them to break into small pieces. To prevent this, simply open the noodle bag slightly, place it on a microwave-safe plate, and heat it at 600W for 2 minutes. While you could transfer them to a bowl and cover with plastic wrap, heating them right in the bag is the easiest and most recommended method. Warming them up makes them incredibly easy to loosen, drastically reducing the effort needed when stir-frying. You often see people splashing water on noodles to force them apart at barbecues, but when cooking at home, this microwave trick is a professional secret that lets you loosen them beautifully and effortlessly.
No Knives Needed! Prepping & Regrowing Pea Shoots
A major highlight of this recipe is that it requires absolutely no knives. To prep the star ingredient, pea shoots, you won't need a cutting board or a knife—just kitchen shears. Simply hold the pea shoots over a tray, snip them in half with the shears, and cut off the roots. Give the cut shoots a quick rinse, and they are ready to go. Don't throw away the leftover roots! Place them in a shallow container with some water and keep them in a well-lit spot. If you change the water daily, they will sprout right back up, allowing you to enjoy them a second time. Just be sure to keep an eye on them, as they can grow surprisingly fast if left unattended!
Sautéing Ground Pork Until Crumbly
Heat 1/2 tbsp of sesame oil in a frying pan, and once hot, add 150g of ground pork. Using ground meat is a great time-saver because it eliminates the need to slice meat with a knife. Use a wooden spatula to press down and break up the meat so it becomes nice and crumbly as it cooks. The key here is to season it with a pinch of salt to lock in the savory flavor of the meat. Breaking up the ground pork also helps it cook faster, further shortening the overall cooking time. This forms the delicious, easy base of a yakisoba that is perfect for a busy lunch or dinner.
Two-Zone Cooking in One Pan
Once the ground pork has mostly changed color, push it to the far side of the pan to clear some space. Place the pre-warmed yakisoba noodles into this empty space in the front. This 'two-zone cooking' method is a key technique in this recipe. You can lightly sear the noodles while continuing to cook the meat at the same time. Searing the steamed noodles slightly cooks off excess moisture, giving them a wonderfully chewy texture instead of letting them get soggy. Since they have already been warmed in the microwave, you don't need to cook them for long. Once the noodles are slightly browned and fully loosened, move on to the next step.
Coating the Pork in Sweet & Savory Sauce
Once the noodles and meat are nicely cooked, it's time to add the seasonings. The trick here is to pour the seasonings directly onto the meat first to let the flavors absorb. Drizzle 2 tbsp of soy sauce and 2 tbsp of mirin over the pork. If your heat is high and it looks like it might burn, add about 1 tbsp of water to adjust. Let the meat fully absorb the sweet and savory sauce first. Once the flavors meld and the sauce starts bubbling, toss the meat and noodles together vigorously. Watching the noodles soak up the sauce and turn a beautiful, appetizing brown is sure to work up your appetite.
Adding Color & Texture with Pea Shoots & Ginger
Once everything is well combined, add a whole pack of pea shoots. Their long, slender shape makes them easy to slurp up along with the noodles, making them a perfect match. Since pea shoots can be eaten raw, simply toss them quickly to combine and turn off the heat immediately to avoid overcooking. Be careful not to overcook them, or they will lose their crisp texture and become soggy. Next, add 30g (3 tbsp) of red pickled ginger to brighten the flavor, and finish with 1 tbsp of toasted white sesame seeds for a fragrant touch. The vibrant red of the ginger and the green of the pea shoots look beautiful together, making it hard to believe no knives were used.
Tasting: Crispy Textures and Flavor Variations
Pile the finished yakisoba high on a plate, garnish beautifully with any remaining ingredients, and it's ready to serve. With your first bite, the rich flavor of the sweet and savory ground pork and the crisp, refreshing texture of the pea shoots will fill your mouth. The acidity and subtle heat of the red pickled ginger cut through the richness, keeping the dish light and making it incredibly easy to keep eating. Another great thing about this yakisoba is how easy it is to customize. Drizzle some chili oil or rice vinegar over it, or add a touch of hot mustard for an extra kick that is perfect for summer. Give this simple, hearty dish a try!
About きじまごはん 【料理家きじまりゅうた公式チャンネル】
きじまごはん 【料理家きじまりゅうた公式チャンネル】
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