Monday, April 8, 2013

Yakisoba with Egg

When we returned to Canada, one of the first meals we had was Japanese food.  In Vancouver, there is an overwhelming amount of restaurants from different cultures so we like to try something new most of the time.  We went to this small restaurant that was absolutely fantastic…great service and food!  One of the dishes we ordered was yakisoba- I was so eager to try this and was definitely not disappointed.  I wanted to try and recreate the dish at home so that I could enjoy it anytime!

I found that the dish had just enough spice in the noodles itself, but the veggies seemed to tone it down a little, so feel free to play around and adjust as needed.  I liked incorporating the egg into the dish (normally I get grossed out with partially cooked eggs!) and mixing it with the noodles.  It was a great combination.  And, it was actually quite an easy dish to make once all the vegetables were chopped (you can do this in advance if you want to!) and even better-leftovers for lunch the next day! That is, if you aren't serving a crowd! :)

*Note-if you are looking for another great yakisoba recipe, check out my friend Courtney’s at The Fig Tree  Coincidentally, she posted hers shortly after I made mine, so I decide to wait a little bit to post mine!  Great minds think alike!

Yakisoba with Egg

Serves 4-6

INGREDIENTS

1 package (363 grams), soba noodles

Sauce:

½ tablespoon garlic chili sauce

¾ tablespoon peanut oil

2 tablespoon ponzu sauce

½ cup vegetable broth

1 tablespoon braggs sauce (or soy sauce)

2 tablespoons vegetable oil
½ onion, diced
3 garlic cloves, minced       

1 tablespoon ginger, grated

4 mushrooms, sliced thinly

Toppings/Garnish:

1 red bell pepper, sliced thinly

½ cup green onion, sliced diagonally

1 carrot, julienned

1 cup spinach leaves (or baby bok choy)

4 eggs, over-medium

Salt & pepper, to taste

Sesame seeds

Toasted nori

DIRECTIONS

Cook soba noodles according to package directions. Drain and rinse with cold water. Set aside.

To make the sauce, mix together the garlic chili, peanut oil, ponzu, vegetable broth in a bowl. Set aside.

Heat 2 tablespoons of vegetable oil in a large saucepan over medium to high heat. Add in the onion and sauté until translucent. Next, stir in the garlic and ginger until fragrant, about 30 seconds. Add in the mushrooms and cook until softened. Stir in the soba noodles and sauce. Cook until heated thoroughly, stirring often to prevent sticking to the bottom of the pan.

To assemble:

Divide the soba noodles into bowls. Arrange red pepper, carrot and spinach on the bottom layer. Top with the egg and sprinkle with green onions, salt & pepper, sesame seeds and toasted nori. Serve immediately.

Source: A Peaches & Cream Original :)