Yakisoba

Yakisoba

Yakisoba is a Japanese noodle dish that is Chinese influenced. There are so many different ways to make Yakisoba, and this version is adapted from an original recipe by The Minimalist. Yakisoba always contains vegetables and protein, and is always fried in a pan and finished with a sweet sauce. The dish is quick to prepare and perfectly combines healthy food with comfort food, just in time to wean ourselves off meat and potatoes to get ready for lighter fare and better weather.


Ingredients:

Salt
3 tablespoons Extra Virgin Olive Oil
6 ounces dried Udon noodles or Chinese egg noodles
1 tablespoon sesame oil
1 lb boneless, skinless chicken breast, cubed (you may also use thinly sliced pork chops, cubed skirt steak or place a broiled fillet of salmon on top of the finished noodle dish)
1 small head purple cabbage, shredded (about 4 cups)
Broccoli florets (about 4 cups)
1/2 yellow onion, finely chopped
2 cups grape tomatoes, left whole
Cilantro, finely chopped, to taste
4 tablespoons ketchup
1/2 cup soy sauce
1/2 cup Worcestershire sauce
3 tablespoons sugar
Few drops Tabasco sauce, or to taste
Sriracha chili sauce, to taste
1 bunch scallions, chopped, white parts only.

1. Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water.

2. Put olive oil in a large skillet over medium-high heat.  Add chicken and cook for about 5 minutes or until the chicken is no longer pink and is starting to brown around the edges.

3. Add cabbage, broccoli, onion and tomatoes to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking. Be sure to not overcook the broccoli-it should be “just cooked” to retain it’s bright green color.

4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, sugar and Tabasco. Add Sriracha to taste; the sauce should be a balance of sweet, salty, spicy and smokey flavors to your taste preference.  When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions and cilantro, to taste.

Yield: 4 Servings.

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