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17/01/2021 13:21

Recipe of Speedy Yakisoba (Fried Noodles)

by Bernard Riley

Yakisoba (Fried Noodles)
Yakisoba (Fried Noodles)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, yakisoba (fried noodles). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Yakisoba (Fried Noodles) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Yakisoba (Fried Noodles) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook yakisoba (fried noodles) using 15 ingredients and 3 steps. Here is how you cook it.

 

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The ingredients needed to make Yakisoba (Fried Noodles):
  1. Take 2 packs yakisoba noodles
  2. Take 1/2 onion (peel and slice thinly)
  3. Prepare 1/3 carrot (peel and cut into small bite sized pieces)
  4. Take 3-4 cabbage leaves (cut into bite sized pieces)
  5. Make ready 1/2 green onion (optional, slice thinly)
  6. Take 100-200 g mixed seafood (or sliced pork belly or your choice of meat and seafood)
  7. Take 1 Tbsp sesame oil (vegetable oil)
  8. Get 1 tsp garlic (optional, chopped or grated)
  9. Take 1 pinch crushed red pepper (or shichimi spice powder)
  10. Take salt & pepper
  11. Take Sauce:
  12. Get * 2-3 Tbsp oyster sauce or worcester sauce or mix
  13. Get * 2 Tbsp each sake, mirin, soy sauce
  14. Get For topping: (as much as you like)
  15. Prepare dried bonito flakes / dried green seaweed(aonori) / red pickled ginger / mayonnaise


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Instructions to make Yakisoba (Fried Noodles):
  1. Heat the oil in a pan over low heat. Add garlic and red pepper and cook until it smells good. Turn up the heat, put in seafood (or pork) and stir fry for 30 seconds.
  2. And then add the sauce (marked with *) and noodles and stir fry for a minute. Put all vegetables and cook until the liquid has disappeared. Season with salt and pepper.
  3. Garnish with dried bonito flakes, dried green seaweed (aonori), red pickled ginger, mayonnaise (optional)

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