Yakisobaamerikajin Recipes

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
• Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
• Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
• Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

Steps:

• Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
• For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
• For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
• Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
• Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.

Steps:

• Cut semi-frozen steak into thin bite size pieces and stir-fry over medium heat until thoroughly browned, heat 2 quarts water to rapid boil while stir-frying meat.
• Add 1 to 2 seasoning packets of seasoning mix from noodles to steak.
• Add Ramen noodles to water and boil 3 minutes.
• While cooking noodles, add vegetables and soy sauce to taste to steak and heat thoroughly.
• When noodles are done, drain and add to steak and vegetable mixture.
• Salt and pepper to taste.
• Note: Chicken, pork or shrimp can be substituted for steak.

Steps:

• In a large pot, brown ground beef and ground pork.
• Once browned, add green onions, ginger, carrots, and cabbage.
• Cook vegetable/meat mixture until Cabbage leaves are slightly translucent.
• Add Oyster Sauce and Soy sauce.
• In another pot, boil water.
• Once boiling, place Ramen noodles into water and place spice packet to the side.
• Once noodles are cooked, drain and add to Vegetable/meat mixture.
• Add spice packets, salt and pepper and mix thoroughly.
• Enjoy!

Steps:

• In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
• Cook noodles in boiling water about 8 minutes, or until tender.
• Drain noodles and rinse under cold water.
• In a large deep skillet or wok, cook onion in oil for about 3 minutes.
• Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
• Add the pork and cook for 2 minutes more.
• Cover the mixture with noodles and pour the sauce over all.
• Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
• Place on a serving platter and garnish with chopped scallions, if desired.

Steps:

• In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
• In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

Steps:

• Cut and chop all vegetables and chicken before starting.
• Heat a large skillet over medium heat for 5-7 minutes.
• Add the sesame oil, canola oil and Thai red curry paste and saute for one minute.
• Add garlic and saute an additional minute.
• Add chicken and 1/4 cup of the soy sauce and saute until chicken is no longer pink, about 10.
• Remove mixture from pan and set aside and keep warm.
• In the emptied pan, combine the onion, cabbage, bell pepper and carrots. (you may need to add the cabbage a little at a time).
• Stir fry until cabbage begins to wilt.
• Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.(You may want to serve the chicken mixture on top of the noodles instead of mixing the noodles into the chicken mixture.).
• Heat through.
• Serve with extra soy sauce if desired.
• Enjoy.

Steps:

• In a large skillet combine sesame oil, canola oil and tonkatsu or hoisin sauce. Stir fry 30 seconds. Add garlic and ginger and stir fry an additional 30 seconds. Add chicken and soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
• In the emptied pan combine the onion, cabbage, carrots and bean sprouts. Stir fry until cabbage begins to wilt. Stir in the cooked noodles and the chicken mixture, and serve.

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 8 to 10 minutes. Drain and rinse in cool water. Set aside.
• Mix soy sauce, rice wine, and sugar together in a small bowl, stirring until sugar is dissolved.
• Heat oil in a wok or large skillet over medium heat. Add chicken and onion and cook in the hot oil for 3 to 5 minutes. Add cabbage, carrots, and ginger and cook until cabbage is softened, 3 to 5 minutes more.
• Place prepared noodles on top of chicken and vegetables in the wok. Pour sauce on top. Cover and cook another 3 to 5 minutes. Remove lid and toss mixture together until well combined. Sprinkle green onion over the mixture and serve.