Easy Peesy Japanese Yakisoba

3rd October 2016

You are probably asking yourself what the hell is Yakisoba and what on earth am I doing in the kitchen? First up the guys at Baxter’s, you know the soup people, have this awesome new range of pickles come deli toppers and they asked me to come up with a few recipes that incorporate them and or give an old recipe an awesome new kick. Secondly Yakisoba, our love of Yakisoba comes from the time we spent living in Tokyo, its basically poor mans street food with Yaki meaning grill and Soba meaning Soba noodle. So its quite simply grilled soba, Simple!

The reason that we decided to have a go at giving Yakisoba a nice new twist was that we are huge fans. Its one of Etta’s favourite meals and it can be made with ingredients that pre exist in your cupboard minus the mirin and soba noodles but you could always use white wine vinegar or any eggs noodles in their place. I would recommend picking up the ingredients at your local supermarket at the same time as getting your Baxter’s Deli toppers for the garnish.

Oh and one other reason why we chose it, its so so simple to make. Think stir fry but you end up with a Japanese dish that you can give to friends when they come over and its pretty instagramable 🙂

So over to the recipe, give it a try and tag us and the guys at Baxter’s in the recipe on twitter or instagram.

Japanese Yakisoba

Serves 2 Adults + 2 Children

Ingredients

1 tbsp Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Mirin
1 ½ tsp Worcestershire Sauce
1 tsp Sugar
1 large pile of juicy uncooked prawns
2 tsp Cornstarch
3 tbsp Oil, plus 2 tbsp Oil (divided)
6 Mushrooms, Sliced (Shiitake works best but you can use any mushrooms)
1 Small Onion, Sliced
1 Medium Carrot, Julienned
2 Hand fulls Cabbage, Julienned
400g Yakisoba Noodles

Garnish with:

2 Scallions, Julienned
Baxter’s Spicy Slaw

Method

  1. Mix together your soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar and put the mixture to one side for later.
  2. In a separate bowl, combine the prawns with cornstarch and oil.
  3. Heat 1 tbsp of oil in a wok or large frying pan over a high heat and add the chicken (make sure all of the prawns are touching the wok), sear for 1 minute. Stir fry for another minute and remove from the wok until later.
  4. No need to clean out the wok at this stage, just add 2 tablespoons of oil to it, along with your mushrooms. Stir fry for 2 minutes and then add onions, carrots, and cabbage and stir fry for another 2 minutes. Add your noodles, chicken and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through.
  5. This is the important part! Plate up the yakisoba immediately and place the scallions and about 1 tbsp of Baxter’s Spicy Slaw on the side of each portion. With each bite, take some noodles, some pickled veg and some scallions to suit your taste.

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