Recipe for Beef Yakisoba or Japanese fried noodles – delicious Asian flavours
2 Tbs. Oil
85g Lean beef fillet-per person, cut into bite size strips
Salt and pepper to taste
2 garlic cloves, minced
1 Tbs. Ginger, minced
1/4 onion, sliced
2 cups Asian Blend Fresh Veggies -read notes
1/2 Red Pepper or any available
2 Scallions (green onions)
1 pk. Chinese egg noodles, cook and drain
5-6 Tbs. Yakisoba Sauce * or to taste (you can make your own by mixing 2tbsp of oyster sauce, 1-2tsp of soy sauce and 1tbsp of water)
Splash of water
Sesame seeds, Red Hot Chili and Sesame Oil/sprinkle and drizzle on the end
Heat the wok/frying pan and add oil. Add thinly cut bite size strips of beef in the pan. Cook for few minutes and season with pinch of salt and pepper. Take it out of the wok and on the plate until ready to be used.
Add remaining tablespoon of oil and drop in chopped veggies. Stir fry on high temperature, don’t let it burn. Season it with pinch of salt and pepper. Continue stirring until veggies are half way done, then add meat, stir again until well combined!
Add cooked and well drained noodles, stir with beef and vegetables for few minutes.
Add Yakisoba sauce or seasoning until you reach your desirable taste, Add just a splash of water like few tbs. Stir it very well again for few minutes or until noodles are well coded with the sauce and other ingredients.
Serve immediately -leftovers could be placed in the airtight container and kept in the fridge for up to 3 days. Preheat and eat again!
An Asian blend of veggies consists of green cabbage, carrots, red cabbage, broccoli sheds, pea pods and kale. You can get many other blends so pick what you like. This was my shortcut so I could save on time, but you can use whatever veggies that you like and cut them yourself! But these pre-cut ones are pretty inexpensive and come in many variants.
You may use any meat/poultry/seafood or keep it meatless. It’s up to you.
I used Black sesame seeds for extra crunch -it’s optional!
I cook meat and veggies separately, you can most certainly cook them together. I add garlic to flavour the oil first, then add ginger on a lower temp until oil gets infused (10-15 sec) then I finally add onion and the rest of the vegetables. However, If you are going to cut the vegetables yourself, remember that carrots need more time to cook so if it’s chunky cut, add carrots first.
You can replace MEAT w/ TOFU!
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.