Yakisoba – Use your noodle!

Posted by Michael on Feb 18, 2011 in Recipes | 0 comments

Japanese food is something I’ve really taken an interest in over the past few months and have been inspired by a number of different sources.

I made my first plate of yakisoba after seeing Mark Bittman of the New York Times do his version of the dish on his regular series “The Minimalist”.   I also like the version on the very bizarre YouTube channel “Cooking with Dog” where Francis the dog narrates a very traditional and authentic version of yakisoba.  Man, that dog can cook.

I’ve even drawn some inspiration locally from the folks at Sense of Tokyo restaurant in Saint John.  Best known for their fantastic sushi, they also feature a number of other Japanese delights from miso soup to incredible noodle dishes.  For those that have strayed from the sushi on the menu, you’ve likely discovered they do many of their other dishes with equal wow power and amazing quality.

A very popular dish in Japan, yakisoba is basically a stir-fried noodle dish with a host of other crunchy vegetables and sometimes meat.  Cabbage and carrot make for crunchy, healthy elements to the dish while garlic, onion, ginger, soy sauce, oyster sauce, sesame oil and sake provide the real punch of authentic flavour.  Top with a little seaweed and sesame seed and you’ve got a great plate of yakisoba.

Cooking gear matters here.   I’ve often used a wok to make this dish and that produces good results but recently I got a new, large-based non-stick pan for Christmas (thanks Dad!) that works even better.  Yes, better than a wok – I was surprised too!   The reason it works better is because of the wide, heavy base.   Once heated to medium-high heat, it fries and evaporates moisture very quickly so the noodle dish ends up light and airy with tender-crisp vegetables, rather than saucy and mushy.   The non-stick surface really helps keep the dish moving when you add the yakisoba sauce too.  It’s a slight-of-hand skill to do that in a steel wok.

So if you’re tired of your regular noodle dishes, give this one a go and add it to your regular repetoire.

Hawk’s Yakisoba

I used cooked ham in this particular lunch but you can use raw pork or chicken as well, just be sure to add it earlier in the dish (with the garlic and ginger) to cook it before adding the vegetables.  This a version for a single lunch but it can easily be doubled – just watch your heat in your pan with more ingredients.

1 serving dried chow mein,  yakisoba or other instant noodle

1 teaspoon toasted sesame oil

2 cloves garlic, finely chopped

Fresh ginger, an equal amount as the garlic, finely chopped

1/2 small carrot, julienned and cut into fine strips

1 small chunk of green or napa cabbage, cut into fine strips

1/2 small onion, finely sliced

1/3 cup cooked ham, cut into strips

Yakisoba sauce:

1 teaspoon soy sauce

1 tablespoon oyster sauce

2 teaspoons ketchup

2 tablespoons sake or water

A couple squirts of sriracha or other hot sauce (optional – I like it a bit spicy)

Chopped green onion, dried seaweed and sesame seeds for garnish

Bring a small pot of water to the boil and drop in your dried noodles.  Cook until just tender and drain well.  Immerse the noodles in cold water and drain well.   Set aside to drain as you warm your fry pan up to medium high heat for a couple minutes.  You can also use this time to mix together your yakisoba sauce ingredients.   Add a little sesame oil, then the cooked noodles.   Stir briefly and let them fry for a minute.   Use a plastic spatula to cut the noodles in half or quarters if desired, then move them to the side of the pan.  Add a little more sesame oil and then the garlic and ginger.  Stir fry for 30 seconds then add the onion, carrot, cabbage and ham.  Stir fry for a couple of minutes, tossing often and combining with the noodles.   Add the yakisoba sauce and toss well.  Cook and stir until there is virtually no moisture left.   Transfer to a plate, top with green onion, dried seaweed and sesame seeds.