Yakisoba - Our Comfort Food (From Scratch)

Akikosan first taught us how to make Yakisoba. We used the little packages for seasoning....and it was wonderful. I can't get the packets over here. I need to know how to do it from scratch. I've tried a variety of things. This is good. I found Kikoman Katsu at the commissary and I'll be adding some for a bit of a flavor kick - but this is fine. The yakisoba we grew to love in Japan was NOT spicy...more of a bland food. 

Yakisoba is a street food. It's made on big grills. I'm going to share the "non-meat" version my family has come to enjoy - and the shortcuts I use. I found the original recipe here. 

Ingredients: 
1 lb lean pork, chicken, tofu (we don't use this)
1/3 C soy sauce
1/3 C mirin
1 1/2 T rapadura (sugar)
12 ounces Chinese wheat noodles 
3 T olive oil
1 onion sliced thin
1 lb napa cabbage or savoy cabbage sliced very thin
3 carrots grated
1 T ginger

*Note: I buy two bags of coleslaw mix from the store (already chopped ::snort::) and skip the chopping when I'm in a hurry. I triple this for my family - but can only fit two bags of slaw in. I slice a few carrots to add to it and I use 3 packages of fresh Yakisoba or Udon noodles from the commissary.  The cabbage REALLY COOKS DOWN. Believe me, I can serve this totally vegan meal to my family as many times a week as I want...and my MEAT loving boys eat it. In fact when given a choice they say to leave the meat out. Score. 

Directions: 
Mix soy sauce, mirin and sugar. Stir to dissolve sugar.

If you don't have fresh noodles cook 8 min, drain and rinse under cold water.

In wok or large skillet, saute onion for about 3 min.

Add the cabbage, carrot, ginger and cook until cabbage is softened - (3 - 5 minutes). We left this out as Bre was here and gets ill if she eats ginger.

Add the meat and cook until done - yes - this is the order it is done in Japan. I don't know why. I don't use meat.

Cover the veggie mixture with noodles and pour the sauce over all.

Cover and cook 3 - 5 min, toss the mixture together until combined.

Melinda reminded me that Yakisoba is grilled by street vendors in Japan. I got out our electric grill and fried the whole thing before I served them up.

Bre's first plate of Yakisoba in Misawa

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