This recipe for shakshuka is a simple, quick, and delectable one-dish supper. Make sure to simmer the sauce for the vegetables until they are nicely tender and delicious. Once the eggs are added, you can either finish the meal on the stove covered or place the pan in a hot oven until it is cooked to your preferences. This produces an outstanding breakfast, brunch, lunch, or dinner regardless of how you want your yolks cooked.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 (8 ounce) packages buckwheat soba noodles
- 2 tablespoons vegetable oil
- 1 pound pork tenderloin, cut against the grain in thin strips
- 2 cups carrots, cut into julienne strips
- 1 medium onion, cut into julienne strips
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- ½ head napa cabbage, shredded
- ⅔ cup yakisoba sauce
- salt and ground black pepper to taste
- 4 tablespoons pickled red ginger (beni shoga), or to taste
- 4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste
Instructions
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
- Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
- Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
- Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.
- Chicken breast can be substituted for the pork, but make sure to cut it very thin or the texture will be off.
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 110 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 1 g |
| Sodium | 2220 mg |
| Sugars | 14 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is very authentic Japanese dish. Delicious! I can say this with confidence because I had this many times while in Japan. If you can’t find yakisoba sauce you can use something called ketchap which is a mixture of thick soy sauce and sugar or other sweetener like agave. Be sure to not over cook the veg. This is usually made on a flat grill and stir fried.
I made it with beef and it was delicious