I feel that done right, you can have amazing yakisoba. That being said, it’s pretty much like stir fry. I made stir fry for dinner one next and then yakisoba the next. The main difference is that I don’t make real yakisoba … I make a sorta Americanize version because it’s easier. First off, I don’t use a griddle (I don’t have one large enough anymore). So I use a wok instead (just like stir fry). Secondly I don’t keep cabbage around that often. Cabbage is kinda a must in yakisoba, but I kinda had to leave that out. 

<–Vegie Stir Fry       

              Yakisoba —>

Part 1 is the Stir Fry while part 2 is the yakisoba. Both were made with 1 cutting board, 1 knife, 1 wok, 1 pasta pot, 1 collander, and 1 spatulla. Not too heavy on the dishes huh? These dishes are usually very cheap, serves alot, and made under 30 minutes (prob took about 20 minutes tops). 

Part 1: Stir Fry

We started out with some sesame oil in the pan. 

Now that we have the wok all oiled up and ready to go ….

Here’s the vegies (carrots, baby corn, asparagus, and enoki mushrooms):

I put in the carrots first, because I like them kinda soft … like an orange noodle, but less carbs. 

Then I went ahead and added the widest noodles I could find at Hong Kong Market. 

In goes asparaguses (asparaguses? see my ps at the bottom of this other post).

I put the lid on. The wide noodles are cooking in the corner. 

Once they have been cooked a bit, I added in some diced garlic.

I added some baby corn and enoki mushrooms last because the enoki shrooms don’t take long to cook and I like my baby corn still a little crispy. 

Now for my stir fry sauce (very similar to my fried rice sauce). There’s some soy sauce. 

Then there’s the mirin (Japanese sweet cooking sake). 

Then I added some fish sauce. It’s starting to get a little steamy. 

Then I added in some Sirachi :). This may not seem like much if you’ve never had Sirachi, but to alot of people, this will may the dish too spicy. If would start out with a little bit (2-3 lines) if you’ve never tried it before. I just really like Sirachi and have adapted to its particular spiciness (I prob added some more in to my plate later on as well).  

I cooked the sauce  for a couple minutes to reduce it some, but I didn’t want a syrup sauce since the noodles were going in as well. I then added my wide noodles that have been finished cooking and subsequently drained. 

Stirred this around a bit, getting everything together and all the sauce well mixed in. Also, frying the noodles a little bit makes them pretty tasty. Then I plated it and ate it.

Check out 504eats.com on Saturday to see the Yakisoba (part 2 of the parallelisms).  

p.s. I’m pretty sure parallelism is not being used correctly.