A favorite of ours while living in Japan was
焼きそば
yakisoba
Serves 4
cooked at street stands, at festivals, or in restaurants. Now we can enjoy it at home.
6 slices thick-cut turkey bacon
2 Tbs. (30 ml) olive oil
1/2 organic carrot, peeled and sliced into strips about 2-inches (5 cm) long and 1/2 inch
1/2 head organic green cabbage, cut into 1-inch (2,5 cm) squares
1/2 yellow organic onion, sliced into thin wedges
2 packages (14-ounce/395 g) yakisoba noodles
1-2 Tbs. (15-30 ml) Worcestershire sauce or 2 Tbs. (30 ml) yakisoba sauce which really gives it the right taste
garnishes: marinated pickled ginger called beni shoga and seaweed called aomori
1. Place the bacon in single layer between 2 layers of paper towels and microwave on high for 3 minutes until cooked through but not crispy, OR cook in a frying pan over medium-high heat, turning as needed 4-5 minutes.
2. Cut into 2-inch (5 cm) pieces and set aside.
3. Heart a wok or large frying pan over high heat until hot.
4. Add the oil and swirl the pan to coast the bottom and sides.
5. Add the carrots, cabbage, and onions. Stir-fry about 2 minutes.
6. Add the bacon and stir to combine.
7. Add the noodles, stir-fry a minute.
8. Add 1/4 cup of water, cover the pan, and cook a minute.
9. Uncover and allow any remaining water to evaporate.
10. Add some sauce and continue to stir-fry to combine the sauce with the noodles and vegetable, 1-2 minutes.
11. Transfer to a platter.
12. Garnish with seaweed and pickled ginger to taste.
いただきます
/itadakimasu/
"I receive this food."
"I receive this food."
(Said before eating
as expression of thanks to
whoever prepared the food.)
-modified Let's Cook Japanese Food!
