YAKiSOBA – 焼きそば

Yakisoba (焼きそば) is a Japanese dish that literary translates to fried-noodles. However, the name is a bit deceptive as the noodles are made from wheat flour and eggs, while traditional soba noodles are made from buckwheat. Nonetheless, yakisoba is a popular fast food in Japan, and is often sold by street vendors. It can be found during most festivals at stalls being stir-fried on large flat-top grills with double spatulas.

COOKING DIRECTIONS:

• Yakisoba is delicious and easy to cook. However, the challenge is to not overcook the beef, making it tough & stringy.
• Begin by slicing the onion into half circles, the cabbage into thin slices, and the carrots into thin strips. The easiest way to shred the carrot is to use a peeler to slice it thinly, then dice it into long pieces.
• Next, heat a tablespoon of canola oil to medium-low heat, then add the onion. (If the onions begin to burn you can add the carrots early, which will add just enough moisture to keep the onions from burning.)
  

• After the onion (and carrots) are cooked, raise the heat to medium-high and add the beef (or other meat). If you are adding garlic or ginger, add it with the beef or just after.

• Just as the beef is cooking through, mix in the yakisoba sauce.
• Add (cooked) noodles, and top off the skillet with the cabbage, carrots, and sprouts. Pour in a little water, soy sauce, and mirin over the cabbage and cover the skillet. Do not mix. Lower the heat to medium and wait about five minutes.
• Uncover and stir-fry until the liquids evaporate.