Sunday, April 25, 2010

Yakisoba Noodles

Made pre-cooked yakisoba noodles using this Yakisoba recipe. I didn't use meat but made the "soy glazed tofu" recipe from "A Year in a Vegetarian Kitchen" instead.


Step 1
Prepare the following:1 lb meat/shrimp/squid/protein/tofu. (Slice meat thinly against the grain) 1/3 cup soy sauce1/3 cup rice wine2 teaspoons sugar or 1 teaspoon honey12 ounces Chinese wheat noodles or, if you prefer a more substantial noodle, try udon (which actually makes it Yakiudon) 3 tablespoons vegetable or sesame-seed oil1 onion, sliced thin1.5 lb napa cabbage or savoy cabbage or bok choy, sliced very thin 3 carrots, grated1 tablespoon chopped ginger (or more if you like)1 clove crushed garlic (more if you like)3 scallions, thinly sliced Snow Peas (optional)

Step 2
In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.

Step 3
Put the meat/protein into the pan with some oil and cook for two minutes.

Step 4
Cook noodles in boiling water about eight minutes, or until tender.

Step 5
Drain noodles and rinse under cold water.

Step 6
In a large deep skillet or wok, cook onion in oil for approximately three minutes.

Step 7
Add the cabbage (it will seem like a lot, but it will cook down), carrot and ginger and cook until cabbage is softened, about three to five minutes.

Step 8
Cover with noodles and pour sauce over mixture.

Step 9
Cover and cook for three to five minutes, then remove the lid and toss the mixture together until it is well combined.

Step 10
Place on a serving platter and garnish with chopped scallions if desired.

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