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Salty Yakisoba With Ume Flavor - Recipe Video

A simple and easy to understand recipe video shows how to make Salty Yakisoba With Ume Flavor.
How about salty Japanese stir-fried noodles (yakisoba) with a nice Japanese plum (ume) flavor and texture? The tartness of the ume is refreshing and easy to eat, so we recommend it even when you don't have an appetite. It's perfect for lunch but also goes well with snacks for alcohol, so please try it.
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Cook time

20 minutes

Ingredients
2 servings

  • Crunchy Japanese pickled plum (Kari kari ume)
    1
  • Japanese leek
    1/3
  • Whitebait
    50 g
  • Bean sprouts
    50 g
  • Sesame oil
    1 tbsp
  • Garlic
    1
  • Stir fry noodles (Yakisoba)
    1 head(s)
  • Water
    1 tbsp
  • (A)Chicken soup stock (powder, cube, liquid)
    1 tsp
  • (A)Oyster sauce
    1 tsp
  • (A)Salt and pepper mix
    a pinch
  • Dried green seaweed flakes (Aonori)
    as needed

How to make

  1. 1. Remove seed from crunchy Japanese pickled plum (kari kari ume) and finely chop. Cut Japanese leeks into bite-size pieces.
  2. 2. Add sesame oil and minced garlic to a pan heated over medium heat and lightly fry.
  3. 3. When the garlic smells, stir-fry noodles (yakisoba) and water, and fry them.
  4. 4. When the noodles loosen, add Step 1, whitebait, and bean sprouts and fry.
  5. 5. When the bean sprouts are cooked through, add an ingredient (A), and when the flavors are absorbed, it is ready.

Tips for cooking

If you don't have crunchy Japanese pickled plum (kari kari ume), you can use regular Japanese pickled plum (umeboshi) instead. You can also add pork instead of whitebait to make it delicious.

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