Yakisoba Stir Fry Food

YAKISOBA (焼きそば)

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.

YAKISOBA

Steps:

• In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
• Cook noodles in boiling water about 8 minutes, or until tender.
• Drain noodles and rinse under cold water.
• In a large deep skillet or wok, cook onion in oil for about 3 minutes.
• Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
• Add the pork and cook for 2 minutes more.
• Cover the mixture with noodles and pour the sauce over all.
• Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
• Place on a serving platter and garnish with chopped scallions, if desired.

AUTHENTIC YAKISOBA

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
• Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
• Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
• Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

YAKISOBA

Steps:

• Cut semi-frozen steak into thin bite size pieces and stir-fry over medium heat until thoroughly browned, heat 2 quarts water to rapid boil while stir-frying meat.
• Add 1 to 2 seasoning packets of seasoning mix from noodles to steak.
• Add Ramen noodles to water and boil 3 minutes.
• While cooking noodles, add vegetables and soy sauce to taste to steak and heat thoroughly.
• When noodles are done, drain and add to steak and vegetable mixture.
• Salt and pepper to taste.
• Note: Chicken, pork or shrimp can be substituted for steak.

YAKISOBA STIR FRY

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 -- .

SPICY PB STIR-FRY WITH YAKISOBA NOODLES

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.

YAKISOBA CHICKEN

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!