Yakisoba

Yakisoba can be a quick meal or snack.

Prep time: 10 mins

Cook time: 10 mins

Yield: 2 to 3 serves

Ingredients:

• 2 package (about 300 gm) Yakisoba noodles
• 200 gm chicken breast (or sliced pork) roughly chopped
• ½ onion, julienned
• 1 carrot, julienned
• ½ broccoli head, florets trimmed
• 4 to 5 cabbage leaves, roughly chopped
• 1 tsp minced ginger
• 1 clove garlic, minced
• 3 to 4 fresh shiitake, sliced
• 1 to 2  spring onion, sectioned
• white pepper, to taste
• pickled red ginger, for garnish
• dried seaweed (Aonori), for garnish

Sauce:

• 3 tsp sugar
• 3 tsp light soy sauce
• 4 tsp ketchup
• 2 tsp oyster sauce
• 3½ Tbsp Worcestershire sauce
• 3 tsp water

Method:

1. Briefly cook the Yakisoba noodles in boiling water for 1 minute, until softened. Carefully separate the noodles with a pair of chopsticks while cooking. Drain up. Set aside.
2. Blanch the broccoli in boiling for 1 minute. Drain well. Wash in cold tap water to stop cooking and retain its green colour. Drain well again. Set aside.
3. Mix all the sauce ingredients. Set aside.
4. Heat oil over medium high heat. Add the chicken and pork. Stir fry until the colour is changed. Add the onion and carrot. Cook until softened. Toss in the broccoli and cabbage.
5. Push all ingredients to the sides of wok. Add some oil in the middle. Saute minced ginger and garlic. Add the fresh shiitake. Stir to combine.
6. Add in the noodles. Pour in the sauce mixture. Stir to combine. Add spring onion. Sprinkle white pepper to taste. Done. Dish up. Garnish with some pickled red ginger and dried seaweed. Serve immediately.

Notes:

• You might like to use any other kind of meat, pork, chicken or seafood. 
• Yakisoba noodles are available at Asian grocers.
• If you can’t find any Yakisoba noodles for some reason, you can use Hokkien noodles or other Chinese noodles instead. Blanch the noodles according to the instructions on the packaging and remove any excess oil.

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