Today, yakisoba, the Japanese version of Chinese fried noodles. Well, that’s my version of it… well, one of them. See others at the end of this post.
Yakisoba is fast-food normally. It’s often sold cheaply on street stalls, at festivals and the teppanyaki (hot plate) shops propose it too. The basic version is made mostly with :
-chuka soba (fresh Chinese noodles that are sold fresh and cooked, they look like thick spaghetti and if you have none, cooked thick spaghetti can be used)
That’s why we said it’s fried noodles, no mystery. And low amounts of :
-cabbage (cut in big squares)
-additional veggies (cut in thin slices), few and cheap ones (bean sprouts, onion, carrot, some kind of leeks…)
-a little raw meat (thin slices of pork), or cheap seafood, or ham…
-sauce (specific sauce or thickened Worcester sauce or a mix of Worcester + ketchup…), plus additional ketchup or mayo if you want
-pickled ginger, toppings…
My version uses what I have in my fridge, and it’s usually healthier.
So, I had abura age (fried tofu) as meat.
A few Eringi mushrooms as meat too.
I first toasted the abura-age (fried tofu pockets), set aside. Then with a little garlic and ginger : onion, eringi mushrooms, green papaya, cabbage and shishito green peppers. To the veggies, I’ve added fresh Chinese noodles (chuka soba), sauce (Bulldog).
I’ve added the abura-age to the rest. I have about half of veggies, less than one third of noodles. That’s how I like it.
On top, a little more sauce, shichimi togarashi (7 spice mix) and cut green negi leeks.