Japanese Noodle Recipes

Japanese cuisine is as good as incomplete without the mouthwatering noodles. In Japan, noodles are prepared in a wide variety of styles. You can relish them as fried, hot and even cold, with tasty dipping sauce and condiments. The noodles cooked in the Japanese style are completely distinct from similar dishes prepared in the rest of the world, mainly in terms of their flavoring. Most of the traditional Japanese noodle recipes make use of using thin or thick wheat noodles. If you want to know more about the dish, check out the easy Japanese noodle recipes detailed in the lines below.

How To Make Your Own Japanese Noodles

Yakisoba Noodles

Ingredients

1 lb Lean Pork Loin, thinly sliced
1/3 cup Soy Sauce
1/3 cup Rice Wine
1 1/2 tbsp Sugar
12 ounces Soba Noodles
3 tbsp Vegetable Oil
1 Onion, sliced
1 lb Cabbage, sliced
3 Carrots, grated
1 tbsp Ginger, chopped
2 sliced Scallions

Procedure

In a small bowl, put soy sauce, rice wine and sugar. Stir them well, to dissolve the sugar. Set aside.
Boil water in a pan. Put the noodles in the boiling water and cook for about 8 minutes, until they are tender.
Drain water from the noodles and rinse them with cold water.
Pour the vegetable oil in a wok and heat it.
Add onion slices to the heated oil and cook them for about 3 minutes.
Add ginger, carrot and cabbage to the onion. Sauté the vegetables for about 5 minutes, or until they become tender.
Add pork to the vegetables and cook it on medium flame, for 2 minutes.
Cover the vegetable-pork mixture with the noodles that you have already prepared. Mix them well and pour the sauce, which you have prepared in step 1, all over it.
Cover the wok with a lid. Cook noodles for about 5 minutes, on simmer.
Remove the lid and toss the noodles well.
Transfer the noodles to a serving platter.
Garnish the noodles with finely chopped scallions and serve hot.

Cold Somen Noodles With Dipping Sauce

Ingredients

For Somen Noodles

3 bundles Thin White Wheat Noodles (Somen)
1 tsp Ginger, grated
2 tsp Scallion, minced
Few sprigs of Shiso Leaves, shredded
1 tsp Sesame Seeds
4 cups Water

For Dipping

2 cups Unseasoned Dashi (Japanese soup stock)
5 tbsp light Soy Sauce
3 tbsp Sugar
2 tbsp Mirin (Japanese sweet rice wine)
1½ tbsp Shoyu (Japanese soy sauce)

Procedure

Pour 2 cups water in a sauce pan and bring it to boil, on medium flame.
Add noodles to the boiling water. Pour one more cup of water. Boil it, on medium flame.
When the water starts boiling, add one more cup of cold water and bring it to a boil.
Cook the noodles over simmer for about 2 minutes, until they become translucent and tender.
Drain water from the noodles. Rinse them with cold water.
Place the noodles in a serving bowl. Sprinkle the grated ginger, minced scallion, shiso leaves and sesame seeds over the noodles.
To prepare the dipping sauce, put all the ingredients in a saucepan. Heat them over simmer. Keep on stirring the sauce throughout, so that sugar gets dissolved completely.
Transfer the sauce to a small bowl. Leave it for about 1 hour, so that it cools completely.
Serve the noodles with the dipping sauce. Before eating, dip a mouthful of noodles in the sauce.

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