Yakisoba (Japanese Stir-Fried Noodles with Beef)

Name: Yakisoba (Japanese Stir-Fried Noodles with Beef)
Yield: Serves 4 to 6
Cuisine: Asia, Japanese
Ingredients: 1/8 teaspoon, baking soda; 12 ounces, flank steak, trimmed, sliced lengthwise into 2- to 2 1/2-inch strips, each strip sliced crosswise 1/4 inch thick; 1/4 cup, ketchup; 1/4 cup, soy sauce; 2 tablespoons, Worcestershire sauce; 1 1/2 tablespoons, packed brown sugar; 3 , garlic cloves, minced; 3 , anchovy fillets, rinsed, patted dry, and minced; 1 teaspoon, rice vinegar; 1 pound fresh yakisoba, ramen, or lo mein noodles, or 8 ounces, dried lo mein noodles; 1 tablespoon, vegetable oil; 6 ounces, shiitake mushrooms, stemmed and sliced 1/4 inch thick; 1 , carrot, peeled and sliced 1/8 inch thick on bias; 3/4 cup, chicken broth; 6 cups, napa cabbage, sliced crosswise into 1/2-inch strips; 7 , scallions, cut on bias into 1-inch lengths; , Salt

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Appears in Cook's Illustrated January/February 2015, America's Test Kitchen TV

Springy noodles in a complex sauce make yakisoba a standout among noodle stir-fries.

SERVES4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Yakisoba is a dish that was developed in Japan around 1950. Though "soba" typically refers to buckwheat, the fresh noodles in this dish are Chinese-style wheat strands with a chew resembling that of ramen noodles. We undercooked t...

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