Yakisoba, the easy and delicious oriental noodles recipe

Yakisoba, how to make oriental noodles, the single dish, the definitive recipe, in a single pot

Yakisoba

By Manu Boffino, from Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. Oriental tagliatelle, with meat, vegetables and sauce, to be enjoyed at home, as a single dish.

• Will you make this recipe? Access the FREE SHOPPING LIST HERE.
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• PORTION: two . To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 cutting board, 1 bowl, 1 colander or sieve, 1 wok or deep skillet.
• EQUIPMENT: conventional

Do you want to see the recipe for SUNOMONO, the easy cucumber salad? Click here and watch it at TERRA Degusta.

INGREDIENTS, CLICK TO VIEW SHOPPING LIST

Yakisoba dough:

• 120 g of rice noodles
• boiling water to hydrate

Beef yakisoba:

• 100 g of duckling or pork fillet, cut into very thin strips
• 1 minced garlic clove
• 200 g of fresh broccoli (very small florets)
• ½ carrot, cut into squares (see pre-preparation)
• ⅓ red or yellow bell pepper, cut into medium strips
• 6 green beans, cut into about 1.5cm pieces
• 1 cup collard greens or red cabbage, cut into thin strips
• 2 tablespoons of chopped green onion
• 2 tablespoons of oil
• salt (optional)

Shoyu sauce:

• ⅓ cup (tea) gluten-free soy sauce
• ⅓ cup (tea) of cold water
• 1 teaspoon cornstarch

Finish:

• toasted sesame oil

PRE-PREPARATION:

1. Gather all the ingredients and utensils for the recipe.
2. Bring water to the boil in a saucepan to hydrate the pasta (see preparation).
3. Trim all apparent fat from the meat, cut into thin steaks, and then cut the steaks into strips. Fix salt and book.
4. Wash and peel the carrots and cut them lengthwise with a mandolin or potato peeler into thin slices. Then cut the slices into approximately 3cm squares.
5. Wash the broccoli and divide them into very small florets.
6. Wash the pepper, remove the seeds and white parts and cut it into thin strips.
7. Wash the pods, remove the lateral thread and cut them into 1.5 cm pieces.
8. Wash the cabbage and cut it into thin strips.
9. Wash and dry the green onion and chop it.

PREPARATION:

Rice noodles – hydrated:

1. Put the rice noodles (bifum) in a bowl and cover with boiling water.
2. Leave for the time indicated on the package, drain, put back into the bowl and cover with cold water – the pasta strands must be loose.
3. Reserve.

Shoyu sauce:

1. Dissolve the cornstarch in a little water.
2. Add the soy sauce and remaining water and mix well.
3. Reserve.

Meat and Vegetables – Yakisoba:

1. Place a wok or deep skillet over high heat and add the oil.
2. When it gets hot, brown the meat, turning it for a few minutes, until the whole surface is lightly browned.
3. Remove the meat to an auxiliary plate and reserve.
4. Put the wok back on medium heat, add the minced garlic and brown it lightly.
5. Arrange your veggies in this order: broccoli, carrots, green beans, peppers, and kale — after you add each veggie, saute it for 1 to 2 minutes.
6. Reduce the heat to low and season with a pinch of salt (optional).
7. Continue to sauté until the vegetables are cooked through but still very crunchy.
8. Add the strips of meat and mix.
9. Add the chopped green onion.
10. Beef yakisoba:
11. Add the soy sauce to the wok and raise the heat.
12. Add the macaroni and mix once more.
13. Cook for a few more minutes until the sauce thickens slightly.
14. Finish with toasted sesame oil.

FINISHING AND ASSEMBLY:

1. put the Yakisoba on a platter or, if you prefer, served directly in bowls or plates, better if deep.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.