October 19, 2013 § Leave a comment
One of my kids favourite Japanese dishes is yakisoba and when they found out that I had learned how to make it they were ecstatic. When I came back from Japan, it was the first dish that I made. It is so easy and basically just requires the right sauce. My friends helped me pick the healthier organic one that I brought home in my suitcase. It is something that you can easily find in a Japanese grocery store. The only trick is to figure out the right proportions of the yakisoba sauce and soy. The noodles were very delicious though because I did not make it on a skillet, it did not have a smokey flavour or crispy bits. If you have a skillet you can use it instead of a saucepan. I used the veggies that were in my fridge but you can add anything that you like.
Cooking time 20 minutes
1 package soba noodles cooked to directions
1 tbsp olive oil
1 shallot thinly sliced
1 handful broccoli cut into small pieces
1 handful thinly cut baby carrots
2 tbsp Bulldog yakisoba sauce
2 tbsp Bragg liquid aminos or natural soy saucue
1. Bring a medium saucepan to medium heat and add the oil. When warm add the shallots. Cook until soft and then add the veggies. Cook until soft about 5 mins or so.
2. Add the sauces and mix together and cook another couple minutes. Toss in the noodle, cook another 1-2 minutes stir and serve.