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.
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)
- 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.
- In a large skillet or wok, saute the pork in 2 tablespoons oil over high heat, stirring until the pork is no longer pink.
- 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.
- 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.
- 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.
- Mound the noodles onto a serving platter or individual plates and garnish with green onions, nori, and pickled ginger.