Yakisoba

by Editorial Staff

Summary

500 g noodles, Japanese (Yaki Soba noodles (wheat noodles, not buckwheat noodles)
200 g pork or chicken cut into 4 cm pieces
150 g shrimp (s), washed, deveined, peeled
250 g white cabbae, cut into julienne
1 carrot (s), cut into strips
1 onion (s), cut into half rings
1 piece (s) ginger, approx. 2-4 cm, fresh, finely grated
6 tablespoon sauce, (sosu, yaki soba sauce)
4 tablespoon soy sauce, light Japanese
4 tablespoon sake
10 g bonito, dried flakes (Katsuobushi)
Seaweed, dried (aonori)
5 tablespoon oil, (soybean oil or sunflower oil)
Mayonnaise, japanese

Cook the pasta according to the package instructions, rinse thoroughly with ice-cold water and drain well.
Now let the oil get hot in a wok, pan or on a teppan (use a little oil on a teppan) and fry the meat and prawns for about 3 minutes. Now fry the onion as well. As soon as the onion rings are translucent, add the ginger and carrots and fry for about 2 minutes, stirring constantly. Finally fry the cabbage until it is soft.
Now add the drained pasta and fry for another 2 minutes. Be careful not to turn the noodles often as they need to be well seared, but do not allow to burn. Now add the soy sauce and sake and mix well. Finally add the sosu and stir-fry everything together for another 4 minutes.
Arrange immediately on a platter, garnish with mayonnaise, sprinkle with aonori and katsuobushi and serve.