Monday, July 14, 2014

In the Kitchen: Yakisoba

Yakisoba translates to grilled (yaki) noodles (soba) and was originally derived Chinese chow mein. In its most basic form, yakisoba is a classic Japanese street food made by stir frying boiled ramen noodles with a sweet and savoury sauce. Since then, there have been tons of variations but this one is the easiest for my always ravenous family. 
In Japan, most of the street food versions of yakisoba are mostly noodles with sporadic pieces of cabbage here and there. However, I like to fill my noodles with vegetables. I didn't add meat this time, but if you do decide to add meat, pan fry the meat first and set it aside before cooking your vegetables so it doesn't get over cooked.

I n g r e d i e n t s
  • ½ tsp sesame oil
  • 1 tbsp canola oil
  • 2 tbsp chili paste (optional)
  • 3 cloves of garlic
  • ½ cup soy sauce or teriyaki sauce
  • 1 onion, sliced lengthwise
  • ½ medium head cabbage, coarsely chopped
  • 1 head broccoli
  • 1 red pepper, thinly sliced
  • 8 ounces noodles (soba/ramen are most ideal)

D i r e c t i o n s

s t e p  o n e 
In a large wok (or skillet if you don’t have a wok handy), combine the sesame oil, canola oil and chili paste (if you're using chili paste). Add the garlic and stir fry on high for 30 seconds.

s t e p  t w o 
Add the onions and cabbage and soy sauce and stir fry until cabbage is wilted, about 5 minutes. Remove mixture from pan, set aside and keep warm.

s t e p  t h r e e 
In the empty pan, add the broccoli and red peppers. Stir fry until the broccoli is slightly wilted, about 5 minutes. Stir in remaining soy sauce, cooked noodles and the cabbage dish and mix to blend.

Serve and enjoy!

Nutritional Information
Servings: 6

| Calories: 180 cals | Fat: 3.1 g | Protein: 7.2 g | Carb: 33.2 g | Fiber: 1.0 g |