I wanted to try to make something new and I wanted to try my hand at making this dish. After my lastest find at the Asian store starting with the non alchol mirin is why I wanted to try my hands at making Japanese dishes.
I brought huge pot of water to boil and added to it some thin brown rice vermicelli, soba or udon noodles and cooked it til it was al dante. I drained and rinced a little and added 2 tsps of either corn or canola oil, covered and set it aside. This keeps the noodles from sticking.
For the meat It is 1 lb or 1 kg of lamb, goat, veal, chicken, beef. turkey or fish. Add 1/4 cup of corn or canola oil, 1 tsp of sesame oil and the meat. Turn the heat down to low and let it cook for 30 minutes for goat, lamb, veal, chicken, beef or turkey or until it is done. For fish fry it until it is white and opaque and remove and set the fish aside if you are using fish. This is done while it is unseasoned yet.
For the choices of veg I would use 1 cup of vegetables like broccoli, cauliflower, corn, peas and green beans frozen. The carrots and Japanese eggplant I would julienne. These get added to the meat after it is done Unless you are using fish. If using fish just add the vegetables to the wok. If using goat, lamb, turkey, chicken, beef or veal, just go ahead and leave this in the wok and add the vegetables of choice.
Here I would add stuff that would make up the sauce and seasoning for the yakisoba. I would add 3 green onions chopped. 1 medium piece of ginger washed, peeled and julienned, 3 cloves of garlic chopped. I would add 1 drop of non alcoholic mirin, 3 drops each of chili oil, Worcestershire sauce, tamari or panzu sauce, maggi or knorr aroma, 1 tsp each of oyster sauce, agave nectar or turbinado sugar, siracha, ketchup or 1 dab of tomato paste.
Stir and cook these vegetables for 5 minutes. They should still have their firmness but yet It is ok for the Japanese eggplant to be a little mushy. If using fish at this point then you can add it to the vegetables and sauce then again remove to keep it from breaking apart.
Take the contents from the wok and add it to the noodles and turn the heat on to low and gently fold the meat and or vegetables and sauce in to the noodles for a couple of minutes. Here you can place the fish on top of the noodles and sauce if using fish only.
I boiled 2 chicken eggs and sliced them as a garnish which is optional. Quail eggs can also be used.
Also it was so good there was no leftovers because Mr, Riaz and I had seconds. Like Mr. Robert Ripley used to say is: “Believe it or not.” Enjoy.
