Yakisoba

A few posts ago, I mentioned my college friend, Alisa. Alisa and I go way back and it feels like we have been friends forever. Yes, she qualifies as a BFF. One of our favorite hangouts was the 3B bar, which no longer exists, but to us, I'm pretty sure the 3 Bs meant beer, boys, and biking (in the little town of Bellingham). But my fondest memories together are the times she would invite me over for her infamous yakisoba and a movie. I'm not sure how many times I've had her yakisoba, but every time, I go back for seconds or thirds because it is that good. Oodles of noodles, vegetables, and salty meat all in one bowl is so comforting, just like an old friend.

Yakisoba
serves 4 to 5

1 1/4 pounds fresh Chinese or Japanese wheat or egg noodles or fresh ramen or
1 pound dried Chinese noodles or chuka soba noodles
1 pound, 6 ounces lean pork or chicken, cut into strips
6 tablespoons vegetable oil, divided
2 cups thinly sliced onions
1 carrot, cut into strips 2 inches long and 1/8-inch wide
4 cups coarsely shredded white or Nappa cabbage
6 tablespoons soy sauce
2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon salt
4 teaspoons sake or dry sherry
4 green onions, thinly sliced
5 sheets toasted and flaked nori (seaweed), (optional)
2 tablespoons slivered red pickled ginger, (optional)

1. Cook the noodles in boiling water until al dente. Fresh noodles are ready in about 1 minute, but dry noodles take a few minutes longer. Drain and rinse in a colander and spread on a kitchen towel to dry slightly.
2. In a large skillet or wok, saute the pork in 2 tablespoons oil over high heat, stirring until the pork is no longer pink.
3. Add the onions and carrot, and stir-fry until the onions begin to turn translucent and the carrot begins to soften. Add the cabbage and stir-fry about a minute more.
4. In a separate bowl, combine soy sauce, sugar, ginger, salt, and sake. Mix well and pour over the cabbage mixture. Toss well and remove from the pan.
5. Heat the remaining 4 tablespoons oil, then add the noodles. Toss the noodles with two wooden or plastic spoons as you would a salad, until the noodles begin to brown. Add the meat and vegetable mixture and toss until well combined.
6. Mound the noodles onto a serving platter or individual plates and garnish with green onions, nori, and pickled ginger.