Yakisoba
From the Teaching Kitchen, taught by Chef Instructor Zach Heller.
Why It Works
Easy Street Food, the Noodles are pre steamed, and the cabbage add a little water for the noodles to steam on top. There is an optional version that is wrapped in a egg.
Yakisoba started out as Okonomiyaki
Pairings
Beer
Yield
4 portions
Time
10 minutes
Equipment
Griddle, Wok, or Saute
Ingredients
10 oz dried yakisoba noodles (not instant)
Yakisoba sauce
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp mirin
2 tsp Worcestershire sauce
2 tsp sugar
8 oz chicken breast, thinly sliced
2 tsp cornstarch
4 Tbsp vegetable oil
8 oz mushrooms (shiitake preferred)
4 oz onion (Julinene)
1 medium carrot (Julinene)
2 cups cabbage (6 oz) Large cuts
2 green onions (Garnish)
optional (2 eggs)
Instructions
Thinly slice mushrooms, onion, carrot, cabbage, and green onion.
Cook or soak noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, Worcestershire sauce, and sugar. Set aside.
In a separate bowl, toss sliced chicken breast in cornstarch and 2 tsp vegetable oil.
Heat 1 Tbsp oil in a wok over high heat. Add chicken in one, even layer, and sear for 1-2 minutes on each side, until just golden. Remove from wok.
Add remaining oil to wok along with mushrooms and onions. Cook until onions are translucent, then add carrots and cabbage. Cook for another 2 minutes, then add noodles, chicken, scallions, and sauce. Continue to stir fry for another 3-5 minutes until all is cooked through. Enjoy!
Optional: Scramble eggs, add to saute pan, then place the completed noodles in the middle, Flip the pan over onto a plate do the noodles encased in an thin egg package.
References
Street Food in Action