Recipe: Yakisoba

Yakisoba

Ingredients:

Chowmein noodles
Nappa Cabbage
Carrots sliced thinly
Onion, chopped
Mushrooms (optional)
Green bell peppers (optional)
Green onion
Pork, thin cut into strips
Shrimp
Laver / seaweed powder

Yakisoba Sauce:
1/2 tsp Garlic powder
2 one-inch slivers Ginger
1/2 a medium Onion, chopped
1/4 c Tomato sauce
1 tsp Rice vinegar
1 tsp Worcestershire sauce
2 tbsp Soy sauce
2 tbsp Oyster sauce
1 tsp Mirin
1 tbsp Corn syrup
1/2 tsp Bonito powder
2 tbsp grated Apple
2 tsp Peach jam
1 tbsp Orange jam
1 tsp chopped Dates
2 tbsp water
2 tsp Sake
cornstarch slurry


Procedure: Put all sauce ingredients in a saucepan and simmer for 20 minutes. Thicken slightly with cornstarch slurry. Set aside. Soften chowmein noodles with boiling water. Drain until slightly dry. In a pan heat some oil until very hot then stirfry the noodles for 2 minutes. Set aside. Stirfry the rest of the ingredients except laver until almost cooked. Add noodles and sauce (to taste) and stir fry for an additional one and a half minutes. Transfer to a bowl and sprinkle laver on top.

Note: Instead of peach and orange jam, fresh orange and peach can be used. Just grate them. Adjust sweetness with additional sugar or mirin if needed.