I made yakisoba for lunch yesterday.
I didn’t put any meat, just basic vegetables for yakisoba (Cabbage, onion and carrot) and imitation crap meat.
Yakisoba mean is fried noodles in sauce.
I cooked noodles first, it’s noodles for yakisoba very similar with ramen noodles or chow mien.
Soba is made out of buckwheat flour but this one made out of wheat flour.
I used dried noodles but dried or fresh noodles, both are work perfectly!
I cooked the noodles just following the direction of package.
While noodles are cooking (From start boiling water to drain), I prepared vegetables.
As you know, we are “Kind of ” being vegetarian lately, so I didn’t add any pork, beef or chicken.
I added imitation crab meat instead.
If I had shrimp, I probably added too. Seafood Yakisoba~ ^-^
In a large skillet, add oil and swirl to coat.
Add prepared noodles and pan-fry both side. Not all of it, just the outer as you can see in the picture.
Just push the noodles to the corner, so you will have some room for other vegetables.
If you want to put meat, add now, and cook until golden brown.
Just remember it needs to be one bite size and thin as other ingredients, so it will cook quickly.
Unless you might burn the noodles while you cooking your meat!
Then add onion and carrot, cook for 3 to 5 minutes to soften.
Then add cabbage and crab meat or seafood.
I used napa cabbage because I didn’t have regular cabbage…. so I used what I have, and it worked.
But I like regular cabbage 100 times better in yakisoba. lol
After all other ingredients cooked though, then it’s time to season it!
Traditionally, yakisoba seasoned with Worcestershire sauce, sometimes with little bit of curry powder..
But I like my tsuyu!
No tradition at all. lol I like using tsuyu for yakiudon too. It tastes so good!
It’s basically soy, dashi and more seasoning for taste.
You can eat hot or cold.
It’s available in Asian store. ^-^ It’s very handy to have it!
My yakisoba served~!!
I topped with sesame seeds, dried bonito flakes (Katsuobushi) and shredded dried seaweed. (Kim / Nori. Normally topped with Aonori – seaweed powder)
And I put some Japanese shredded pickled ginger (Beni Shoga).
Delicious lunch served! Right? ^-^