Tuesday, February 12, 2013


Before we lived in Okinawa I had never heard of yakisoba. It is a a type of stir fry with ramen style noodles and a sweet thick sauce that is very popular here in Okinawa. It's at basically every festival on the island, which is where we usually eat it. I decided I need to try making it at home in our final months here, while I can still get the noodles easily and while I still remember the taste. 
This recipe is based off my friend AnnMarie's recipe. It's one of those dishes that everyone has their own take on. I wanted to try it with shrimp but traditionally pork or chicken is used. I did stay true to the vegetable combination though, using cabbage, carrots, onion, and green onion as a garnish. 
Printable Version
Serves 6
2 tablespoons oil (I used coconut oil but olive or vegetable would work fine too)
Half a head of cabbage, chopped in about 1/2 inch pieces 
8 baby carrots (or 3 regular sized), thinly sliced
1 small onion, thinly sliced
1 bunch of green onions, chopped
1 pound of shrimp, pork or chicken
1/2 cup soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar or mirin
1 tablespoon ginger
1 teaspoon garlic chili sauce (if you don't have this just add in 2 minced cloves of garlic)
1 package of yakisoba noodles 
Sprinkle of sesame seeds (if desired)
Heat oil in a wok or large skillet. Add in cabbage, onion and carrots and cook for several minuted until onions are translucent. While the vegetables are cooking whisk together the soy sauce, sugar, rice wine vinegar, ginger, garlic chili sauce (or garlic). Add the sauce to the wok with the meat and stir until heated through. 
Stir in the noodles and serve immediately with a garnish of green onions and a sprinkle of sesame seeds.

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