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Yakisoba is the Japanese equivalent of fast food.
It is sold by street vendors as well as restaurants and is popular for lunch and as a late night snack.
Soba noodles are cooked al dente and then quickly fried with seasonings and shredded vegetables for a prompt meal on the go.
Yakisoba is traditionally made with Tonkatsu sauce but most recipes in America use soy sauce as the main ingredient.
Other flavorings commonly found in American versions include worcestershire sauce, chili paste, rice vinegar, and even ketchup.
Though not traditional, I like to add a topping of toasted sesame seeds because they add a nice crunch.
Try using black sesame seeds for an interesting color contrast!
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Spring Rolls
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Yakisoba
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Shrimp and Broccoli Stir-Fry with Ginger
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Steamed White Rice
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Ingredients
8 ounces soba noodles
1/4 cup soy sauce
1 tablespoon worcestershire sauce
2 teaspoons sambal oelek or other hot chili paste
1/2 tablespoon sugar
2 teaspoons sesame oil
1-1/2 tablespoons vegetable oil
1 small onion, peeled and sliced
2 cloves of garlic, minced
2 carrots, peeled and julienned
1/2 head of cabbage, cored and shredded
4 scallion tops, chopped
1 tablespoon toasted sesame seeds
Cooking Instructions
Bring a medium pot of water to a boil.
Cook the soba noodles in the boiling water for about 2 minutes or until they are just cooked through.
Drain the noodles, rinse lightly with cold water and drain again.
Combine the soy sauce, worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
When hot, add the onions, garlic, carrots, and cabbage.
Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
Serve garnished with the chopped scallions and toasted sesame seeds.
Makes 4 servings
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