YAKISOBA (焼きそば)
Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce. My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens.
Provided by Marc Matsumoto
Categories Entree
Time 10m
Number Of Ingredients 14
Steps:
- Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
- Prep the vegetables and make the sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a small bowl.
- Heat a large heavy-bottomed frying pan or griddle over high heat until hot. Add 1 tablespoon of oil along with the pork belly or bacon. Fry until the fat from the pork has started to render out.
- Add the carrots, onions, and cabbage and stir fry using two spatulas until the vegetables are vibrant in color and starting to wilt (they don't need to be fully cooked through yet).
- Add noodles and toss with the oil in the pan. If you notice they are sticking, add some more oil directly onto the noodles.
- Drizzle the sauce evenly over the noodles and continue tossing and frying until the noodles are a uniform color and you can smell the sauce starts to caramelize.
- Plate the yakisoba and sprinkle with aonori and benishoga to garnish.
Nutrition Facts : Calories 568 kcal, Carbohydrate 67 g, Protein 15 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 24 mg, Sodium 831 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
YAKISOBA CHICKEN
Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market.
Provided by emmaxwell
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
- In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!
Nutrition Facts : Calories 295.2 calories, Carbohydrate 40.7 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 3 g, Protein 26.3 g, SaturatedFat 0.9 g, Sodium 1621.3 mg, Sugar 5.5 g
SPICY PB STIR-FRY WITH YAKISOBA NOODLES
Look out...this meal has a real kick to it. So very good will all its complex flavors. if you like peanut sauces with your stir-fry and craving such a dish, this will really do the trick.
Provided by Hope Rock
Categories One Dish Meal
Time 35m
Yield 4 Entrees, 4 serving(s)
Number Of Ingredients 17
Steps:
- First, start by chopping up all the vegetables evenly, if not already chopped.
- Heat in a skillet over medium high heat 1 Tbsp of the Sesame oil, add the Garlic and onions. Cook until they are just soft, add the remaining vegetables. Continuously stir until all the vegetables become just soft, but still have a bite to them.
- While the veggies are cooking, in a small saucepan, on medium heat, combine the following ingredients, peanut butter, soy sauce, red pepper flakes, lime juice, fish sauce, sugar, and the remaining 1 tbsp sesame oil.
- Stir continuously until the peanut butter is melted and all of these ingredients become a nice sauce. If it's too thick for your liking, add a bit of milk to relieve the thickness. If the sauce is too thin, add a bit more peanut butter to your desired thickness. Keep warm and stir frequently until ready for use.
- Leaving the skillet on, remove the cooked veggies from the skillet and place on a plate out of the way temporarily. Add one package of the Yakisoba noodles (discarding the seasoning packet offered inside the package.) separate by breaking the noodles apart and heat up within the same skillet. Place veggies back into the same skillet with the noodles and combine evenly warming through.
- Pour the peanut butter sauce over the top and add the peanuts or almonds. Combine until all the vegetables, nuts and noodles are evenly coated. Heat through. If it becomes to thick add a bit more milk and mix until well combined and has a nice & creamy texture.
- Plate and sprinkle a small amount of chopped green onions and serve.
Nutrition Facts : Calories 247.4, Fat 20.1, SaturatedFat 3.3, Sodium 825.7, Carbohydrate 14.2, Fiber 3.2, Sugar 4.7, Protein 6.4
YAKISOBA STIR FRY
Make and share this Yakisoba Stir Fry recipe from Food.com.
Provided by drskyles1
Categories Lunch/Snacks
Time 45m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 17
Steps:
- pan fry noodles in sesame ginger sauce.and remove from pan.
- stir fry vegetables in rice bran oil on high heat.
- add :.
- carrots.
- onions.
- peppers.
- broccoli.
- zucchini.
- sugar peas.
- pickled ginger.
- mushrooms.
- fresh pineapple.
- macadamia nuts.
- glaze vegetables with teriyaki and sweet chili sauce.
- serve over pan fried noodles/or organic wild rice medley.
- top with black and white sesame seeds.
- options::add grilled chicken,shrimp or beef tenderloin -- .
Nutrition Facts : Calories 208.2, Fat 1.2, SaturatedFat 0.2, Sodium 1461.5, Carbohydrate 45.9, Fiber 11, Sugar 19.5, Protein 11
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