焼きそば - Yakisoba

Yakisoba (焼きそば ?), literally "fried noodles", is a dish often sold at festivals in Japan, but originates from China. The dish was derived by the Chinese from the traditional chow mein, but has been more heavily integrated into Japanese cuisine like ramen. Even though soba is part of the word, yakisoba noodles are not made from buckwheat, but are similar to ramen noodles and made from wheat flour.Yakisoba usually refers to sōsu yakisoba, flavored with yakisoba sauce.

Yield:

Serves 2

Ingredients

1. For the Yakisoba:
2. =================
3. 9 ounces soba noodles
4. 2 eggs
5. ½ green pepper, trimmed, seeded, and cut into strips
6. ½ red pepper, trimmed, seeded, and cut into strips
7. 1 onion, peeled and thinly sliced
8. 8 scallions, trimmed and sliced
9. 2 ounces button mushrooms, sliced
10. 2 garlic cloves, peeled and finely chopped
11. A handful of bean sprouts
12. 2 tablespoons (with lemongrass and ginger) yaki soba sauce
13. 3 tablespoons vegetable oil
14. 2 teaspoons pickled ginger
15. 1 tablespoon dried shallots
16. ½ teaspoon sesame seeds
17. 2 tablespoons yasai soba dressing (with lemongrass and ginger)
18. .
19. For the Soba sauce:
20. =================
21. ½ cup light soy sauce
22. 2 teaspoons sugar
23. 1 teaspoon dark soy sauce
24. .
25. For the soba dressing:
26. =================
27. 2/3 cup teriyaki sauce
28. 41/2 tablespoons crushed yellow bean sauce
29. 1 lemongrass stalk, outer leaves removed, finely sliced
30. 1 tablespoon peeled and grated fresh ginger root

Directions

1. Instructions for the Sauce:
2. Put all the ingredients in a small pan and bring to a boil.
3. Lower the heat right down and simmer for 10 minutes.
4. Once cool, it will keep for a few weeks in the fridge.
5. Put all the ingredients in a mixing bowl and combine until blended.
6. Please note: this is a thick dressing, designed to coat noodles rather than salad greens, although the latter are rather good too. It will keep for months in the fridge.
7. Cook the noodles in a large pot of boiling water for 2-3 minutes or until tender.
8. Drain and refresh under cold running water.
9. Beat the eggs in a bowl and add all of the vegetables and the yaki soba sauce.
10. Heat a wok over medium heat for 1-2 minutes or until completely hot and almost smoking, then add the vegetable oil.
11. Add the egg mixture and the cooked noodles, and stir-fry for 3 minutes.
12. Divide between 2 bowls and top with the pickled ginger, shallots, sesame seeds, and dressing.

Notes