yakisoba

Here's one you don't see very often in recipe books but is, in reality, just a simple Japanese noodle stir-fry. In fact, I've spent two years looking for a recipe that bore even a close resemblence to this common Japanese fried noodle dish. And if I hadn't asked the webmaster at the AA Homestyle Cooking Exchange what she would recommend for the sauce ingredient, I'd probably still be looking. (Thanks, Susan!) She says in a pinch that Western-style worcestershire sauce can be substituted, but I didn't have any trouble finding the specific brand of Japanese worcestershire she mentioned ("Bulldog" brand, btw); indeed, there was even a specific "yakisoba sauce" available, too, from the same company on the same store shelf. As with all wok-fried noodle recipes, save the cooking of the noodles for last or else you could wind up with a glutonous mass. Btw, the only difference between yaki-soba and yaki-udon is the variety of noodle used. Soba noodles are made with buckwheat flour and are of medium diameter, similar to that of spaghetti; udon are thick noodles made from wheat flour.

Makes 2 servings

4 oz Round steak, thinly sliced
1 Tbs Rice wine
Salt
1 Tbs Sesame oil
1 Cup Bok choy
-or-
1 Cup Napa cabbage
2 Tbs Carrot, shaved into strips
White ground pepper
2 pkgs Yakisoba noodles*
-or-
1 bundle Udon noodles
Aoi nori flakes**
Kizami shoga***
1/4 Cup Japanese worcestershire sauce
2 Tbs Tonkatsu sauce
- or -
1/4 Cup Yakisoba sauce
 
*Yakisoba noodles are sold fresh in Asian markets. An adequate substitute would be udon noodles or vermicelli. In a pinch, you can even use 2 pkgs of dried instant ramen noodles.
 
**Aoi nori flakes are blue seaweed flakes. I have substituted roasted nori with pleasing results.
 
***Kizami shoga is the bright red pickled ginger that is available at most Asian markets.

Cut the round steak slices into thin strips. Marinate briefly in 1 Tbs rice wine mixed with a dash of salt.

Heat 1 Tbs sesame oil in a hot wok. Stir-fry the beef strips until the meat is no longer pink. Add the cabbage and carrots. Continue to cook until the cabbage softens. Sprinkle a dash of white pepper over the meat and vegetables.

Add the noodles to the wok. Pour in the worcestershire sauce. Toss until all ingredients are well mixed.

Remove the yakisoba from the wok and apportion to plates. Sprinkle each portion with aoi nori and kizami shoga. Serve immediately.