Yakisoba – A relatively small batch

September 22, 2012 at 3:28 pm Leave a comment

8 ounces dried noodles, cooked and tossed with sesame oil
4 ounces pork, chicken or beef, thinly sliced (omit for vegetarian version)
1/2 medium yellow onion, thinly sliced
1 carrot, grated
1/2 cup bean sprouts
2 cups (approximately) cabbage, shredded
1 rib celery, thinly sliced
1 teaspoon fresh ginger, grated
1 garlic clove, grated
oil for stir frying

Yakisoba sauce:
1/4 cup soy sauce
1 tablespoon Worcestershire sauce (optional for a vegetarian version, or use a vegetarian version)
1 tablespoon mirin (or in a pinch seasoned rice vinegar with a little bit of sugar)
2 tablespoons ketchup
hot sauce, to taste

You should end up with about a half cup of sauce, add a splash of water if needed

Brown meat in a large sauté pan, over high heat
add garlic and ginger, toss and heat through
add all the veggies, and cook for a few minutes, until cabbage begins to wilt
add noodles and toss well
add sauce, toss well, and cook until the sauce is totally absorbed

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Entry filed under: For One or Two, Japanese, Main Course, Popular Ethnic Dishes. Tags: .

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