Yakisoba

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    This summer I made yakisoba for the first time for the two Japanese students who were with us summer quarter.   We found out through reading websites that yakisoba is actually the Japanese version of chow mein. It literally means "fried noodles in sauce."

 Anyway  this morning I Googled this recipe again because I want to make it this week with a different sauce. Anyway I found this recipe for yakisoba which got 5 stars from the website food.com.  I am going to try it this week with this yakisoba sauce.  The sauce got some good reviews so I'm hoping it's a keeper.  If you're not gluten free, you can buy a bottle of yakisoba sauce and not have to go through all the trial and error I usually end up going through.


YAKISOBA   - for 4- 6

1.  Prepare noodles:  Boil 1/2 lb of soba noodles (fine noodles) or 1/2 pound of udon noodles (thicker) according to package instructions [the recipe calls for 1 lb of noodles, but we liked the way this recipe came out with more sauce, so again it's up to you what you want to do].  Drain and put aside until needed.  (One site said if you don't have Japanese noodles, you can use spaghetti noodles, and that's what I did the first time I made this recipe.)

2.  Prepare chicken:  Rinse and thinly slice 1 -2 lbs of chicken breast.

3.  Prepare marinade:  Stir together 1 T sesame oil, 1 T cornstarch, and 4 cloves minced garlic and mix with the chicken.  Cover and refrigerate  the chicken until needed.

4.  Prepare veggies:
(1)  Shred 4 cups of cabbage.
(2)  Grate 1 cup of carrot.
(3)  Slice 6 green onions on the diagonal into 1" pieces (You can also add 1/2 of a sliced yellow onion, I got that from another recipe.)
(4)  Mince 1 T of ginger.
(5)  Thinly slice 1/2 lb. of white, shitake or other mushrooms of your choice.

5.  Stir-fry vegetables:
(1)  Put 2 T of peanut oil into a wok/large skillet and let it heat until a piece of cabbage would sizzle.
(2)  Add the ginger and green onion and stir fry for 30 seconds.
(3)  Add the carrots and stir fry for another 30 seconds.
(4)  Add cabbage and mushrooms and stir fry until the mushrooms release all their water, just a few minutes.
(5)  Spoon out the liquid and put in a medium sized bowl--you will use this for the yakisoba sauce.
 (6) Put the vegetables in a covered bowl.
(7)  Wipe the wok/pan out.

6.  Prepare  yakisoba sauce:  To the mushroom liquid add 1/4 cup gluten-free tamari, 2 T shiro miso,  1 T rice mirin (sake), 2 T cornstarch, 1 t salt, and 1 T sugar.  If you don't miso, some reviewers said they used some red wine, pepper flakes or more mirin.

7.  Stir-fry chicken & noodles:
(1)  Add 1 T of peanut oil into the wok/skillet and let it heat up until the chicken will sizzle in it.
(2)  Add the chicken and let it sizzle for 15 seconds and then stir making sure the oil and chicken get evenly disturbed.  Then let it sizzle in the oil for 1 minute to seal in the juices before you start stir-frying.
(3)  Stir fry chicken until it is tender.
(4)  Add the drained noodles and stir fry for 1 minute.

8.  Add vegetables & sauce:
(1)  Add the vegetable mixture to the wok/skillet and stir fry until everything is hot.
(2)  Add the yakisoba sauce and continue to stir-fry until everything is coated and the yakisoba is heated through.

Here's another I got this vegetarian yakisoba sauce recipe from food.com.

Blog Update 9-6-12:   I made the yakisoba tonight with this sauce and it was amazing!  The two Japanese students have left their comments below!!

Other Japanese recipes on this blog:

Make Your Own Sushi!


Sukiyaki

Yakisoba