Yakisoba
Instructions for 4 person(s)
Before you start: This recipes makes 4 servings at once. If you do not have a big pan, adjust amounts. DO NOT try to make more than 4 servings at a time. It will not fit.
Cut 3 green onions into 2 inch pieces.*
Get a big non-stick frying pan, or wok. Note: To ensure the fastest cooking time, we'll fry each ingredient separately, then combine everything at the end.
Fry carrots on HIGH with 1tbsp of oil for 2mins or until both sides slightly browned. Pour out into bowl.
Fry cabbage on HIGH with 1tbsp of oil for 1min or until slightly browned and crunchy. Avoid overcooking or else it will shrink. Pour out into bowl.
Fry green onions on HIGH with 1tbsp of oil for 30secs or until browned both sides. Avoid overcooking or else it will shrink. Pour out into bowl.
Fry 1 pack of thinly sliced meat from freezer on HIGH with 1tbsp of oil until cooked. Pour out into bowl.
Add 2 packs of noodles and 1/3 cup (70ml) of water and fry for 1min or until the water is absorbed and noodles loosen.
Continue frying for 2mins or until one side of the noodles is browned. If it's not browning, don't move the noodles for 1 min.
Mix in the yakisoba sauce, teppanyaki butter and then add cooked carrots, cabbage, green onions, and meat. (If doesn't fit, you can serve your veges as a topping instead)
Fry everything for an additional 2 mins. Add salt to taste.
Serve with a pinch (1tsp) of beni shoga (red pickled ginger), aonori (seaweed sprinkle), and a dab of Japanese mayo on the side.
Reheat Instructions: Microwave for 1 min.
* Your green onion is not pre-cut to ensure maximum freshness.