Our Japas recipes are designed as Japanese style tapas. Just double the amount of each ingredient if you want to serve larger plates.
- Serves10 portions
- Preparation Time10 mins
- Cooking Time10 mins
Nutrition per serving
- Energy610 Kcals
- 200g pointed cabbage
- 100g carrots
- 250g beansprouts
- 300g neck of pork
- 80ml vegetable oil
- salt and freshly ground black pepper
- 5 packs (@150g each) ramen noodles
- 170ml Kikkoman Yakisoba Sauce
- 25g beni shoga (pickled ginger)
- Aonori (seaweed flakes)
Trim and wash the pointed cabbage, peel the carrots, then slice both into strips approx 1cm wide. Rinse the beansprouts. Cut the neck of pork into thin slices and fry in approx 40 ml of hot oil. Add the cabbage, carrots and beansprouts and continue cooking. Season with salt and pepper. Remove from heat and keep warm.
Cook the ramen noodles according to the pack instructions, then fry them in the remaining oil. Return the meat and vegetables to the pan, season with Kikkoman Yakisoba Sauce and fry at a high heat.
Put the yakisoba onto plates, sprinkle with beni shoga and aonori flakes and serve.