Yakisoba Amerikajin
Embark on a flavor-packed journey with Yakisoba Amerikajin, a delicious twist on the classic Japanese stir-fried noodle dish infused with bold American-inspired flavors. Featuring tender fresh ramen noodles tossed with crispy bacon, vibrant stir-fried vegetables like cabbage, carrots, and green bell peppers, and a tangy, umami-rich sauce made from Worcestershire, soy sauce, ketchup, and honey, this dish strikes the perfect balance between savory and sweet. Quick to prepare in just 35 minutes, this recipe is a hearty and satisfying crowd-pleaser, ideal for weeknight dinners or casual gatherings. Garnished with fresh scallions and optional sesame seeds, this unique fusion dish is a must-try for noodle lovers and comfort food enthusiasts alike. Perfect for fans of Japanese-American cuisine, Yakisoba Amerikajin will have your taste buds singing in no time!
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Recipe Information
Ingredients
- 400 grams Fresh ramen noodles
- 6 slices Bacon
- 1 medium Carrot
- 1 medium Green bell pepper
- 200 grams Cabbage
- 1 small Onion
- 2 cloves Garlic
- 2 tablespoons Vegetable oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Honey
- 0.5 teaspoons Ground black pepper
- 2 stalks Scallions (green onions)
- 1 tablespoon Sesame seeds (optional)
Instructions
Prepare the vegetables: Peel the carrot and cut it into matchsticks. Thinly slice the green bell pepper and cabbage. Dice the onion and mince the garlic.
Slice the scallions into thin rounds. Set aside the white and green parts separately.
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon, crumble it into bite-sized pieces, and set aside. Reserve 1 tablespoon of the bacon fat in the skillet and discard the rest.
In the same skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the onion, garlic, and the white parts of the scallions, and sauté for 1-2 minutes until fragrant.
Add the carrot, bell pepper, and cabbage to the skillet. Stir-fry the vegetables for 3-4 minutes until slightly softened but still crisp.
While the vegetables cook, mix the Worcestershire sauce, soy sauce, tomato ketchup, honey, and ground black pepper in a small bowl to create the yakisoba sauce.
Bring a pot of water to a boil and cook the ramen noodles according to the package instructions (usually 2-3 minutes). Drain the noodles and set aside.
Add the cooked noodles to the skillet with the vegetables. Pour the yakisoba sauce over the noodles and toss everything together until well-coated and heated through, about 2 minutes.
Stir in the crumbled bacon pieces and toss to combine.
Garnish with the green parts of the scallions and sesame seeds, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 48.3 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 380 mg | 29% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
