Yakisoba

Ingredients for 4 servings:

• 500 g noodles, Japanese (Yaki Soba noodles (wheat noodles, not buckwheat noodles)
• 200 g pork or chicken cut into 4 cm pieces
• 150 g shrimp(s), washed, deveined, peeled
• 250 g white cabbage, cut into julienne strips
• 1 carrot(s), cut into strips
• 1 onion(s), cut into half rings
• 1 piece(s) ginger, approx. 2-4 cm, fresh, finely grated
• 6 tbsp sauce, (sosu, yaki soba sauce)
• 4 tbsp Soy sauce, light Japanese
• 4 tbsp sake
• 10 g bonito, dried flakes (katsuobushi)
• Seaweed, dried (Aonori)
• 5 tbsp oil (soybean oil or sunflower oil)
• Mayonnaise, Japanese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fried noodles Okinawa style

Cook the noodles according to the package instructions, rinse thoroughly with ice-cold water, and drain well. Heat the oil in a wok, frying pan, or on a teppan (use a little oil on a teppan) and fry the meat and shrimp for about 3 minutes. Fry the onion. Once the onion rings are translucent, add the ginger and carrots and fry for about 2 minutes, stirring constantly. Finally, fry the cabbage until soft. Add the drained noodles and fry for about 2 more minutes. Take care not to turn the noodles too often, as they need to be well cooked, but don’t let them burn. Add the soy sauce and sake and mix well. Finally, add the sosu and stir-fry everything together for another 4 minutes. Serve immediately on a platter, garnish with mayonnaise, sprinkle with aonori and katsuobushi, and serve.