Fri, 23 September 2016
Fiona Uyema, author of “Japanese Food Made Easy”, was in the kitchen to show us how to make a delicious dish of yakisoba.
(Serves 2)
Ingredients:
2 portions of egg or ramen noodles
Rapeseed oil
1 onion, peeled and finely sliced
2 garlic cloves, peeled and finely diced
1 thumb-sized piece of ginger, peeled and grated
A large handful of Savoy cabbage leaves, washed and finely chopped
2 carrots, peeled and cut julienne style
A large handful of beansprouts, washed
Pickled ginger
For the sauce:
1 tbsp soy sauce
3 tbsp tomato ketchup
4 tbsp water
3 tbsp Worcestershire sauce
1 tbsp sake or red wine
1 tsp sugar
Method:
Combine all of the sauce ingredients in a small saucepan and simmer over a medium heat for 10 minutes until thickened. Set aside.
Bring a saucepan of water to the boil and cook the noodles according to the package instructions, then set aside.
Heat some rapeseed oil in a large frying pan or wok and cook the onion for one minute.
Add the garlic, ginger and cabbage and cook for another minute before adding the carrots and beansprouts. Be careful not to overcook the vegetables –– you want them to keep their crunchy texture.
Add the noodles and sauce into the stir-fry and toss well, continuing to cook for another minute or two.
Serve the yakisoba with a side of pickled ginger
