Yakisoba (焼きそば)
Japan
Traditional Japanese dish – stir-fried noodles with seafood and vegetables. Can be prepared with simple seasoning of salt and pepper or with aromatic Japanese-style Worcestershire sauce.
Ingredients
- 600 g Yakisoba noodles
- 8 pcs Shrimp
- 2 pcs Scallops
- 0.5 pcs Leek
- 150 g Cabbage
- 150 g Sprouted soybeans
- 1.5 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 5 tbsp Japanese-style Worcestershire sauce
Steps
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Rinse the sprouted soybeans, cut the cabbage into pieces about 3 cm, cut the leek into pieces about 4 cm, slice lengthwise. Rinse and peel the shrimp, removing the black vein along the back, and lightly crush them with a knife. Cut the scallops into pieces about 1 cm.
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Steam the noodles in a steamer for 3 minutes.
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Heat 0.5 tbsp vegetable oil in a pan, sauté the shrimp and scallops over medium heat until they turn pink. Transfer them to a separate plate.
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Transfer the sautéed seafood to a separate plate.
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Add another 1 tbsp vegetable oil to the pan, stir-fry the leek, cabbage, and sprouted soybeans until the vegetables become translucent.
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Turn off the heat, add the warmed noodles, turn the heat back on and stir-fry, mixing thoroughly.
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Salt version: lightly season with salt and pepper, return the seafood to the pan, briefly stir-fry and serve.
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Sauce version: instead of salt and pepper, season the noodles with Japanese-style Worcestershire sauce, then add the seafood, briefly stir-fry and serve.
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Serve the dish hot immediately after stir-frying.