Mixed Yakisoba: land and sea in a single oriental dish

The oriental pasta jumped with meat, chicken, prawns and crunchy vegetables with special sauce. Easy, fast and delicious recipe

Mixed Yakisoba – Enjoy small portions of proteins and vegetables to create a large dish.

Enter for 4 people.

Classic (no restriction), lactose -free

Preparation: 01:15

Interval: 00:10

Tools

1 table (s), 1 pan (s) (with steam support), 1 pasta (or sieve.), 1 high (s) and width () or wok, 3 bowl (s), 1 bowl or auxiliary bar , 1 spatula (s), 1 scum, 1 thread (optional) batter, 1 vegetable pelaper, 1 mandolin

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Ingredients Mass for Yakisoba

– 250 g noodles for Yakisoba

– Go up to taste

Yakisoba sauce ingredients

– 1 1/2 cup (tea) of soy light sauce

– 4 cups (s) (tea) of cold or cold water

– 4 tablespoons of corn starch

Meat and shrimp ingredients – Mixed Yakisoba

– 200 g Filet Mignon Clean (a) and strips cut (see recipe) (or rump)

– 200 g of chicken fillet, clean and cut into stripes (see recipe)

– 200 g of medium clean prawns

– Go up to taste

– Pepe to taste

– lemon to taste (juice)

– Oil to taste

Yakisoba plant ingredients

– 200 g of fresh broccoli (Floretes)

– corn oil to taste

– 1 unit (s) Cut of carrot in rectangles or squares (see pre-preparation)

– 1 unit (s) cuts the onions into petals

– 10 units (I) fresh pods cut into pieces of 1.5 cm

– 2/3 unit (s) yellow cut pepper (s) in medium stripes (or red)

– 2 teeth of chopped garlic (i)

– 10 Acelga Lea (S) – or use cabbage (see below)

– cabbage to taste (optional)

– Go up to taste

Ingredients to finish

– 1 tablespoon (s) (tea) of toasted sesame oil

– 1 1/2 spoon (s) (dessert) of oyster sauce (optional)

– green onions to taste (or parsley)

Pre-repair:

1. Separate all the ingredients and tools for the recipe.
2. Remove the prawns from the freezer in advance if you use Frozen. During the defrosting, season with lemon, salt and pepper and set aside in a chilled bowl.
3. In a pan, put the water to boil to cook the pasta (see preparation) and above, support a basket for cooking broccoli steam (see preparation).
4. Clean well, remove excess fat from meat (s) and/or chicken. Cut into strips. Season with both salt and pepper and put a few drops of lemon in the chicken. Reserve.
5. Peel and cut the carrot with the help of a mandolin or vegetable peeling, remove thin slices. Cut the slices into rectangles or squares of a maximum of 3 cm.
6. Cut the ends of the pods, pull the side thread. Cut into pieces of 1.5 cm.
7. Open the peppers, remove the seeds and cut into medium stripes.
8. Peel the onion, cut every half in 4 and take place in petals.
9. Peel and cut the teeth to the garlic.
10. Wash the chard or cabbage well: if you use the chard, cut only the difficult part in medium diamonds. If you use cabbage, leave with your hands, in medium pieces.
11. Signature and chop the chives or parsley to finish. Dry well and set aside on paper towels.

PREPARATION:

Yakisoba cuisine and broccoli pasta:

1. When the water boils, add the salt.
2. If broccoli florals are large, leave you smaller pieces with your hands.
3. Cook the yakisoba pasta one minute less than guided in the packaging instructions.
4. Keep the steam basket without covering and cooking broccoli until they are al dente.
5. Drain the pasta and give a thermal shock to the broccoli with cold water to stop cooking.
6. Back to pre -preparation preparation – Article 4.

Yakisoba sauce: (do this step before starting pre-performance)

1. Mix the ingredients with cold or cold water.
2. Beat with a fork or a thread scout to dissolve the corn starch well.
3. Reserve.

Meats and prawns:

1. In a high and deep pan, put some oil.
2. Down the shrimp for a few minutes enough to be pink on both sides.
3. Remove from wok or pan and set aside a large auxiliary dish.
4. Then brown the meat, turn and cook on the other side.
5. Remove and leave reserved on the auxiliary dish.
6. Add the chicken and let it brown and cook for a few minutes.
7. Book on the auxiliary dish.

Yakisoba – Plant preparation:

1. Follow the preparation in the wok and add a little more oil if necessary.
2. Over medium/high heat, put the vegetables in this order: carrot, onion, pods, peppers and chard or cabbage, and finally the garlic tooth and broccoli previously cooked – after each addition skipped for 1-2 minutes.
3. Season with a pinch of salt.

Mixed yakisoba:

1. When the vegetables are skipped, add the Yakisoba sauce and increase the fire.
2. Mix well, make sure that the sauce is thickened (if you need to increase the amount of corn starch in 1 tablespoon for every 2 portions or if you want more liquid, put the point put a little more than filtered water).
3. Add the previously cooked pasta and chicken, let the flavors incorporate for another 1 or 2 minutes.
4. Then add the meat.
5. It ends with the oyster sauce and toasted sesame oil.
6. Finally add the shrimp. Mix everything very well.

Finishing and assembly:

1. Put the mixed yakisoba on a plate or, if you prefer, serve directly on the plates.
2. Decorate with green onions or parsley on top.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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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.