|My version of Yakisoba|
|Yakisoba my sister had for lunch yesterday in Kyoto, Japan.|
A lot of restaurants, I believe, cook this dish on a hotplate ala Teppanyaki style.
I adapted my recipe from looking at some recipes online and on Youtube. It can easily be made suitable for a vegetarian by omitting the meat.
Yakisoba500 gms fresh Chow Mein noodles
1 tablespoon sesame oil
4 tablespoons vegetable oil
1 onion - thinly sliced
3 cloves garlic - finely chopped
1 chicken breast or thigh fillet - sliced thin, marinate with 1 tablespoon mirin (or sherry), 1 tablespoon soy sauce, 1/2 teaspoon corn/potato/tapioca flour
|Veges, shredded with the help of my|
new toy, the food processor attachment
for my KitchenAid Cook Processor
1/4 cabbage - sliced/shredded
2 carrots - julienned/shredded
1/4 teaspoon ground white pepper
2 stalks spring onions - thinly sliced
5 tablespoons Okonomiyaki sauce
2 tablespoons soy sauce
1 teaspoon sriracha chilli sauce (optional)
- Heat a non-stick wok over medium heat.
- Loosen noodles and put into wok in a flat pancake and dry fry for about 3-4 minutes.
- Drizzle sesame oil over noodles, using spatula and a pair of chopsticks/tongs, toss noodles to coat with sesame oil, then leave to fry for another couple of minutes. Remove from wok and set aside.
- Heat vege oil in wok, and saute garlic till light brown. Add onions and saute for a minute.
- Turn heat to high. Add chicken, saute till meat is barely cooked, then add cabbage, carrots, ground white pepper, and stir fry till veges are just starting to wilt.
- Add noodles, toss everything together for a couple of minutes. Then add all the sauces and spring onions, and continue to stirfry and toss to mix thoroughly for a few minutes. Taste, and add a bit of soy sauce or salt to taste if needed.
**Note: at this stage, if you feel noodles are too dry, sprinkle a couple tablespoons of water into it and continue tossing till evenly mixed.
- Garnish with a sprinkle of crushed toasted sesame seeds. Serve hot.