GRILLED STEAK QUESADILLAS
ALMOST CLASSIC BOLOGNESE

OUR YAKISOBA

Japanese street food comes home!  Chewy, tender, noodles, stir fried with marinated beef slices and a bouquet of fresh veggies, ka-powed with a fiery, sweet, lip-smacking sauce.  Slurp, slurp!

Yyaki

Yakisoba, baby!  It's not very damn pretty, but it's pretty damn good.  But, then, you know me and noodles. Especially fresh ramen noodles. 

From the get go, since coming across fresh ramen noodles at the Oriental Supermarket, in Kelowna, a few years back, I've been hopelessly hooked. 

They're so tasty and perfectly al dente, every time.  Fresh ramen noodles cook up fast, in boiling salted water, and keep their oomph, even if boiled ahead and cooled quickly with cold water, to use when you're ready.

YnoodlesAnd of course, here in Kona, my fave supermarket KTA always has a good supply, and a variety, of fresh ramen noodles, in the produce section. 

These days, Hawaii's Original Saimin noodles get thrown in my grocery cart, every single time.

So, no matter what kitchen I am concocting in, I seem to have a steady supply of fresh ramen noodles on hand.  Lucky girl!

Is Yakisoba one of your family favorites?  Yessirreebob!  It's delicious, it's easy and fun to make, and who doesn't like a hot wok that sizzles out steamy aromas, that makes everyone smile?

Get everything ready, ready, freddy, ahead so you can wham-bam all goodies into the hot wok, and be dishing up those addictive noodles in a very few minutes, start to finish.

Slice and marinate the beef, refrigerate.  Chop, chop, slice, slice, the veggies, and put in bowls beside your wok or skillet waiting on the burner, for show time.

Wait!  Oh yes, the sauce.  THE SAUCE.  The flavour-packed, spicy-sweet, perfect storm of flavours.  THE SPECIAL SAUCE.

Ha!  I'm funny!  But, it is certainly the sauce that makes or breaks any Yakisoba.  Right? 

I've experimented, adding this or that, removing that and replacing with just a tich of this.  Saucy orchestration, mission complete.  Especially for our smiling tastebuds.  Sultry, sweet, robust, tangy, fiery.  Effortless complexity, in it's simplicity.

Don't forget, if you try Our Yakisoba, to adjust, if necessary, so that your tastebuds smile, too.

* * * * * * * * * * * * * * * * * *

Ycloser

OUR YAKISOBA ~ 4 servings

Special Sauce:
1/3 cup soy sauce (dark preferred)
1/3 cup rice vinegar
3 tablespoons Worc
estershire sauce
2 tablespoons oyster sauce
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon hoisin sauce
2 or more teaspoons Thai chili garlic sauce, or sambal oelek
1/4 cup water

1 pound beef tenderloin, thinly sliced
3 tablespoon soy sauce
1 teaspoon granulated garlic powder
1 teaspoon sambal oelek, or Thai garlic chile sauce
1 1/2 cups Napa cabbage, sliced
1 cup (or more) fresh bean sprouts
1 small sweet onion, sliced (about 1 cup)
1/2 cup carrot, thinly sliced, on the diagonal
1/2 cup celery, thinly sliced, on the diagonal
1 pound fresh ramen noodles, cooked al dente (and cooled with cold water, if made ahead)
1 tablespoon canola or avocado oil + 2 tablespoons canola or avocado oil


In a bowl mix together all sauce ingredients.  Set aside.

At least one hour ahead of time, combine sliced beef, 3 tablespoons soy sauce, garlic powder and 1 teaspoon chile sauce in a small bowl.  Massage flavours into the meat.  Cover and refrigerate.

When ready to roll, set out your beef, veggies, noodles and special sauce, beside your wok or large skillet.  Heat 1 tablespoon oil in wok, over high heat.  Add beef slices and stir fry until just cooked, 1 to 2 minutes.  Remove from pan.  Add 2 tablespoons oil to wok, along with the onions. Stir fry for 2 minutes then cabbage, bean sprouts, celery and carrots.  Stir fry 1-2 minutes and add noodles, beef and sauce mixture.

Continue to stir fry, until 4 minutes or so, until the noodles are heated through and the saucy Yakisoba is singing and sizzling.  Serve!

* * * * * * * * * * * * * * * * * * * * *


Comments