Yaki-soba is one of the most popular light meals and suitable for
lunch. It is originally considered as Chinese dish but adapted to Japanese
taste. This dish can be cooked easily using any combination of vegetables and
meat on hand. The following recipe is for one with soy sauce flavor.
＜Ingredients ( 4 servings )＞
A: 4 steamed Chinese
noodles, 200g thin sliced beef, 60g carrot, 1 pack Moyashi (bean sprout)
4 cabbage leaves, 2 green peppers, 1/2 pack of Shimeji mushroom, 1 Negi (spring onion)
B: 5 tbsp. salad oil,
4 tbsp. each of soy sauce and Sake,
1/2 tsp. salt, a dash of pepper
C: 30g Beni-shoga (pickled red ginger). Aonori (crushed green laver flakes)
(1) Untangle noodles. Cut beef thinly.
(2) Cut carrot, cabbage, green peppers into large
julienne strips. Wash Moyashi. Cut
off stem of Shimeji and separate into
small bunches. Cut Negi diagonally.
(3) Heat 2 tbsp. of salad oil in a
large frying pan, and stir-fry the beef and the carrot for 2 minutes.
Add the other vegetables of (2) and stir-fry for 3 minutes
over medium heat. Season with salt and pepper. Remove from the frying pan and
(4) Heat 3 tbsp. of the remaining salad oil in the
pan, put the noodles, sprinkle sake and stir- fry for 3 minutes over medium
(5) Return the vegetables of (3) to
the pan and season with soy sauce. Fry 2 minutes more.
(6) Serve on an individual plate and
sprinkle Aonori and Beni-shoga.
Note: Steamed Chinese Noodles with
seasoning are sold at super markets.