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YAKISOBA NOODLES
Move over, Mexican Street Corn.
These were hands down the best noodles I’ve ever had in my life! One pan, and just a few minutes is all it takes to create this taste sensation.
What are Japanese Yakisoba Noodles? If lightly-Browned Stir-Fried Japanese Noodles sound good, just wait until you taste them! You can travel to a Japanese street fair, stop at a food stall, or even sporting events. Yakisoba Noodles are everywhere! Sometimes it is served in a Hoagie style roll to make it more portable and easier to eat.
Currently one of the most popular foods in Japan, Yakisoba is flavored with a condiment called Yakisoba Sauce, which foundation is Oyster, Worcestershire, and Soy Sauce.
Traditionally made with fresh Yaki-Soba Pan Fry Noodles, (Buckwheat Noodles), dried Ramen noodles, or other Japanese-style noodles. In a pinch, use Spaghetti or Fettuccini will work just as well. Just don’t overcook them because they will be cooked again
Yakisoba translates to fried buckwheat noodles. Part of the reason this dish grew so much in popularity is Japan began to grow its own buckwheat.
INGREDIENTS:
6 ounces Dried Noodles or 10 oz Fresh Japanese style noodles
2 Drizzles of Sesame Oil, or Canola oil for frying
Assorted Vegetables
Yakisoba Sauce (My recipe below)
A little Salt and Pepper
PREPARATION:
I used my Braiser Pan because I wanted to make a one pan dish. You can cook the noodles in a Dutch Oven if you prefer. I used Fettuccini Noodles and cooked them for about 7 minutes, then drained and rinsed in cold water. Set aside.
In the same pan, drizzle a little oil and begin cooking the vegetables until they are crisp tender, starting with the ones that take longer to cook. I did the Carrots first, then added the Brussels Sprouts. I added a few Tablespoons of the Yakisoba Sauce to the Vegetables so they’d get extra flavor. I always use Low Sodium Soy Sauce, so a touch of Salt and Pepper is necessary.
Once all the Vegetables are cooked, return the noodles to the pan. I added another Tablespoon or so of Oil here. Continue cooking and stirring, adding Yakisoba Sauce a Tablespoon at a time until the Noodles take on a darker color. Taste one every once in a while. I made enough for 4 servings and only used a little over half of the Yakisoba Sauce recipe below. Too much Yakisoba Sauce and you’ll have a very salty noodle. They will soak up the Sauce as they go. It’s up to you how long to cook the Noodles. They can remain soft or a little on the crispy side. Your choice. Garnish with Sesame Seeds if you’d like.
YAKISOBA SAUCE
What is Asian Yakisoba Sauce? Other than delicious and easy to make? Use it on Yakisoba Noodles, Beef, Pork, Chicken, shrimp. What does it taste like? It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet. You are welcome to customize it. If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon. For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce. Here’s how I made it:
INGREDIENTS: Yields ½ cup +/-
4 TBSP low sodium Soy Sauce
2 TBSP Worcestershire Sauce
1 TBSP Rice Vinegar
1 TBSP Honey or sugar
1/8- ¼ tsp Chili Oil
1 TBSP ketchup
2 tsp Hoisin Sauce
2 TBSP Oyster Sauce
½ tsp fresh Ginger root, finely minced
PREPARATION:
Mix all ingredients in a small bowl using a fork or small whisk. Cover and refrigerate. By Tika for Chew Wanna Eat? 4/21/18
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By Tika for CHEW WANNA EAT? © 2018
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