Description
Yakisoba - fried noodles in sauce. Dish of Japanese cuisine, borrowed from China in the early twentieth century. Is made of egg noodle "Chuka-soba", at least in the title and contains the word "soba" is buckwheat noodles, still in the recipe is used mainly egg! I often prepare the noodles with different toppings, but recently I went to the store, and I came across a good buckwheat soba. Friend the cook told me that the option with buckwheat noodles is very tasty, but less popular. And so I decided to try it. Noodles cooked very quickly. Quite decent and tasty recipe for new year's weekend to diversify your menu after holiday meals!
Ingredients
-
Noodles
400 g
-
Chicken
300 g
-
Squid
200 g
-
Shrimp
300 g
-
Bacon
200 g
-
Carrots
1 piece
-
Cabbage
400 g
-
Soy sprouts
150 g
-
Pepper
1 piece
-
Leeks
4 piece
-
Soy sauce
150 ml
-
Chili
2 tsp
-
Sauce
2 tsp
-
Vegetable oil
3 Tbsp
-
Sesame oil
1 Tbsp
-
Ginger
Cooking
So, cut with chicken meat, often use bacon, but I love dark meat, so delicious. Cut it into small pieces. Bacon squares, shrimp, if small, whole, large is better to cut, so beautiful. Squid slices, If you have the tentacles of squid, leave them whole, they are very nice.
Cabbage chop coarsely, sprouts to your taste, you can use the ones you like. To wash and dry.
Chop the onion, pepper and carrots here. In General, variations of vegetables adds variety. Both Japanese and Chinese cuisine, there are no restrictions. The original is a cabbage, onions and sprouts. In China often use Chinese cabbage, and Japanese cabbage.
For the sauce mix naturally brewed sweet soy sauce, kikkoman, Westwood community sauce, chili paste. Sharpness adjust at your discretion, but the noodle is not completely dire. I love spicy, so add yourself some more fresh chilli.
Noodles put in boiling water, cook for 4 minutes. Then immediately discard it in a colander and rinse with ice water. Allow to drain all the water. If you are preparing a traditional version with egg noodles, cook it as directed on the package and just rinse with ice water. If you have noodles ready by packaging then you definitely when it is frying, add a tablespoon sake or water.
Put on the heat 2 pans, or cook in one step by step. The restaurant uses a hot flat plate tepan. At home it is better to use a wok. So, in one heat the oil in the second sesame.
In a pan with sesame oil add noodles, fry 5 minutes on strong fire. If the noodles are a little began to stick, add a spoon of sake or a spoonful of water. Set aside. In a pan with vegetable oil put the chicken and bacon, stirring constantly, fry on high heat for 5-7 minutes.
Then add onion, carrot and bell pepper. Fry for another 5 minutes. The fire does not reduce, all the time stir.
Then add the seafood, fry for another 5 minutes.
Put the cabbage with the sprouts, fry for no more than 5 minutes. The vegetables should be undercooked.
Then add the noodles and pour the sauce. Fry for another 5 minutes. Well all stirring. So all is well mixed and soaked with sauce. Try it, if you lack something, for example: spicy or salt. Add, but do not salt the salt, and add soy sauce. Garnish the dish of pickled ginger and Bonito flakes. I've run out, but the photo would not be seen for their magical movement. Because when they get hot, start to move like butterfly wings. In every village of Japan cook this popular dish, and everywhere in different ways, using different types of noodles, their ingredients, seasonings and grandma's recipe secrets.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.