Recipes · Japanese · Main Courses
Yakisoba (Japanese Fried Noodles)
One serving has 877 kcal and 23 g protein, and at least a fifth of a woman's daily need of selenium (155%), thiamin (137%), vitamin K (114%), niacin (89%), folate (73%) and manganese (63%). Ready in 20 minutes.
- Preparation: 10 min
- Cooking: 10 min
- Makes: 1 serving (338 g)
- Difficulty: Easy
- Diets: Dairy-free
- Contains: egg, gluten, pork
Ingredients
- 100 g Egg noodles, dry
- 70 g Pork belly, raw
- 70 g Cabbage, green, raw
- 25 g Carrots, raw
- 30 g Bean sprouts, raw
- 10 g Scallions, raw
- 20 g Brown sauce
- 8 g Vegetable oil
- 5 g Ginger, pickled
Method
- Boil the noodles for 2 minutes until just tender, then drain and toss with a little oil to keep them from sticking.
- Cut the pork into small strips and the cabbage and carrot into thin pieces.
- Heat the oil in a wok or large frying pan and stir-fry the pork for 2-3 minutes until cooked through.
- Add the carrot and cabbage and stir-fry for 2 minutes, then add the noodles and toss well over high heat.
- Add the sauce and bean sprouts and toss for another minute until everything is evenly coated and heated through.
- Scatter with the scallion and pickled ginger and serve immediately.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 877 kcal | 41% |
| Carbohydrates | 84.9 g | |
| Water | 176 mL | |
| Fiber | 7 g | 24% |
| Protein | 23.2 g | 48% |
| Tryptophan | 0.16 g | |
| Threonine | 0.53 g | |
| Isoleucine | 0.68 g | |
| Leucine | 1.3 g | |
| Lysine | 0.54 g | |
| Methionine | 0.29 g | |
| Cystine | 0.33 g | |
| Phenylalanine | 0.83 g | |
| Tyrosine | 0.34 g | |
| Valine | 0.78 g | |
| Histidine | 0.43 g | |
| Fat | 49.8 g | |
| Monounsaturated | 20.4 g | |
| Polyunsaturated | 9.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8.8 g | |
| Saturated | 16 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 134 mg | |
| Calcium | 93.3 mg | 9% |
| Copper | 0.45 mg | 50% |
| Iron | 5.5 mg | 31% |
| Magnesium | 84.1 mg | 27% |
| Manganese | 1.1 mg | 63% |
| Phosphorus | 370 mg | 53% |
| Potassium | 709 mg | 15% |
| Selenium | 85.1 µg | 155% |
| Sodium | 451 mg | |
| Zinc | 3 mg | 38% |
| Thiamin (vitamin B1) | 1.5 mg | 137% |
| Riboflavin (vitamin B2) | 0.69 mg | 63% |
| Niacin (vitamin B3) | 12.5 mg | 89% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 29% |
| Pyridoxine (vitamin B6) | 0.48 mg | 37% |
| Folate (vitamin B9) | 292 µg | 73% |
| Cobalamin (vitamin B12) | 0.88 µg | 37% |
| Choline | 96.1 mg | 23% |
| Vitamin A | 240 µg | 34% |
| Vitamin C | 34.5 mg | 46% |
| Vitamin D (D2 + D3) | 11 IU | 2% |
| Vitamin E | 1.9 mg | 13% |
| Vitamin K | 103 µg | 114% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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