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  Yakisoba

  
  
  • Posted by elimam
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  Print Recipe

  
  Yakisoba
  

  

  Servings

  
  Ingredients

  • 280g fresh yellow noodles
  • 5 teaspoons Extra Virgin Olive Oil
  • 150g carrot
  • 60g onion
  • 60g cabbage
  • 30g scallions
  • 3 tablespoons chuno sauce
  • 1/2 tablespoon Oyster sauce
  • 1/4 teaspoon ground white paper
  • 5g Katsuobushi
  • Aonori for garnish
  • Beni shoga for garnish

  Servings Ingredients 280g fresh yellow noodles 5 teaspoons Extra Virgin Olive Oil 150g carrot 60g onion 60g cabbage 30g scallions 3 tablespoons chuno sauce 1/2 tablespoon Oyster sauce 1/4 teaspoon ground white paper 5g Katsuobushi Aonori for garnish Beni shoga for garnish

  
  Instructions

  1. Boil the noodles for 1 minute less than what the package directions say. When the noodles are done, drain and rinse very well with cold water, using your fingers to agitate the noodles.

  2. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly.

  3. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.

  4. Prep the vegetables and make the sauce by whisking together the chuno sauce, oyster sauce, and white pepper.

  5. Heat a pan over medium-high heat until hot and then add 2 tablespoons of oil along with the carrots, onions and any tougher bits of cabbage. Stir-fry until the carrots are tender and then add the cabbage and scallions. Continue stir-frying until the cabbage is cooked.

  6. Add the noodles and sauce and use two utensils to lift and drop the noodles as if you’re tossing a salad to coat them evenly with sauce.Sprinkle the katsuobushi onto the noodles, and continue tossing until the noodles are a uniform color and you can smell the sauce starting to caramelize.

  7. Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.

  
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