Yakisoba-Style Rice Vermicelli
焼きそば風ビーフン · Yakisoba-fu Bifun
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Bifun are thin rice vermicelli, and here they get the yakisoba treatment: stir-fried with pork and plenty of vegetables, then seasoned with chuno sauce and a pinch of salt. The sweet-savory sauce gives the noodles that familiar festival-stall flavor children love, while the softened cabbage, carrot and bean sprouts slip in almost unnoticed. In Japanese preschools, afternoon snacks are often small savory meals like this rather than sweets, and a plate of saucy noodles is always a favorite. Cutting the vegetables and bean sprouts short keeps everything easy for little ones to pick up.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 grice vermicelli
- 15 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 7.5 gcarrot
- 25.5 gcabbage
- 15 gbean sprouts
Seasonings
- 1.5 gvegetable oil
- 7.5 gchuno sauce (Japanese medium-thick brown sauce)A sweet, tangy, fruit-and-vegetable-based brown sauce that sits between thin Worcestershire and thick tonkatsu sauce. Substitute: Tonkatsu sauce, or Worcestershire sauce mixed with a little ketchup.
- 0.1 gsalt
About the Japanese ingredients in this recipe
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- chuno sauce (Japanese medium-thick brown sauce) (中濃ソース)
- A sweet, tangy, fruit-and-vegetable-based brown sauce that sits between thin Worcestershire and thick tonkatsu sauce. Substitute: Tonkatsu sauce, or Worcestershire sauce mixed with a little ketchup.
Directions
- 1
Cut the pork into 1 to 2 cm wide pieces. Cut the carrot into short matchsticks, the cabbage into short rectangular strips, and the bean sprouts into 2 cm lengths.
- 2
Heat the oil in a frying pan, add the vegetables and stir-fry well. Add the pork and stir-fry until cooked.
- 3
Add the rice vermicelli, and once the liquid has cooked off, add the chuno sauce and salt and adjust the seasoning.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 114 kcal | 228 kcal | 114 kcal |
| Protein | 4.8 g | 9.6 g | 4.8 g |
| Fat | 3.3 g | 6.6 g | 3.3 g |
| Carbohydrates | 16.7 g | 33.3 g | 16.7 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 19.5 mg | 39 mg | 19.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 156 mg | 312 mg | 156 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 114 kcal | 4.8 g | 3.3 g | 16.7 g | 1 g | 0.5 g | 19.5 mg | 0.6 mg | 156 mg |
| 1 adult serving | 228 kcal | 9.6 g | 6.6 g | 33.3 g | 2.1 g | 0.9 g | 39 mg | 1.2 mg | 312 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
