Foodie Blogroll

Saturday, April 24, 2010

Yakisoba

Here is another quick supper idea that I got from Rachael at La Fuji Mama on her wonderful blog she made a Spicy Sobameshi which has leftover spicy kimchi and leftover steamed rice along with the yakisoba and many other goodies. Well I'm not a big fan of kimchi and Wade's not a big fan of spicy, no problem...I can adjust it to what we like and what we have. I didn't have any leftover steamed rice. If I do Maranda usually just eats it with some furikake sprinkled on top.

Well I did have some fresh Yaki-Soba, (oops the photo was taken after I already used on pack) which makes it so easy, just take the block of noodles and cut them into 1 inch slices. After you prepared the vegetable that you would like to use, get out your wok or frying pan (or should I say skillet?) Start with the veggies that would take the longest, and of course you can add some chilies or spice it up if you want it spicy!
Makes 2 servings

1 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon oyster sauce
2 teaspoons vegetable oil
2 cloves finely minced garlic
1 package (5.6 ounces/160 grams) fresh yakisoba noodles, cut into 1-inch pieces
3/4 cup spinach
1 tomato sliced or diced
1 cup asparagus
2 fried eggs

1. Make the sauce: In a small bowl, whisk the soy sauce, mirin, oyster sauce,and garlic together. Set aside.

2. In a wok or large frying pan, heat the vegetable oil over high heat. Add the asparagus (you can add onions or shallots if you like)being careful to shield yourself from splattering oil, and cook them until they are cooked through. Add the spinach and tomatoes, again being careful to shield yourself from splattering oil, and stir-fry for about 30 seconds.

3. Add the yakisoba noodles to the mix. Then add the sauce to the frying pan made in step 1, and continue to stir fry the contents in the frying pan for about 2 minutes.

4. Divide the yakisoba between 2 plates and top each with a fried egg. Serve.
I used asparagus because they looked so nice in the store and it was in season. We always have spinach on hand, fresh and frozen.
The first version Wade and I had. Maranda likes a lot of vegetables, but asparagus just isn't one of them. So for her I made her make one the way she wanted it.

We shaved up some fresh carrots and added some peas.

Oh, she had to add parmesan cheese to it...hummm not my choice. See it was even hard for me to take a picture of it! Oh well at least she ate it!

I have a hard time with runny eggs, I like mine a little more done, but Wade likes his eggs runny, or I should call it over easy. I try my best not to break the yolk.
I would like to thank you again Rachael, for another wonderful dish inspired by you. I took a lot of liberties with it, but I think you will understand!