Yakisoba-san

Yakisoba is a fried noodle dish that is popular in Japanese cuisine. Although 'soba' is part of the word, yakisoba is actually not made of the common soba noodle made of buckwheat, but a wheat flour noodle that resembles ramen noodles. In Japan, the word 'soba' often refers to any thin noodle, not just the buckwheat soba noodle.

Recipe for Yakisoba (from Kids Web Japan - http://web-japan.org/kidsweb). Makes 1 serving.

Ingredients:
1 pack Steamed Yakisoba noodles
50 g (2 oz) meat (pork or beef), cut into thin, small pieces
1/2 cup cabbage, chopped coarsely
1/4 cup carrot, thinly sliced
1/3 cup onion, thinly sliced
Japanese Worcestershire sauce (to taste)
2 or 3 tbsp water

Instructions:
Oil the griddle (or frying pan) and fry the meat (fry pork until it turns white). Next, add the onion and carrot and fry until they soften slightly. Then add the cabbage and fry until soft.
Pull the noodles apart to keep them from staying in a clump, and stir them into the mixture. When everything is nicely mixed together, pour 2 or 3 tablespoons of water over it and stir-fry a little longer.
Add the seasoning sauce (powder or liquid) that comes with the pack of noodles, or if there is no sauce, use Japanese Worcestershire sauce.


References:

http://en.wikipedia.org/wiki/Yakisoba
Yakisoba (焼きそば, Yakisoba?), literally "fried noodles", is a dish often sold at festivals in Japan. It originates from Chinese chow mein, but has been integrated into Japanese cuisine like ramen. Even though soba is part of the word, yakisoba noodles are not made from buckwheat, but are similar to ramen noodles and made from wheat flour.

http://en.wikipedia.org/wiki/Soba
Soba (蕎麦, Soba?) is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is not uncommon in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat.