I like stir-fried noodles, they’re easy to make and delicious. I can add in lots of veggies like cabbage or pechay the kids don’t mind because they blend well with the noodles.
Yakisoba is much like pancit bihon and pancit canton, Filipino noodle dishes that also originated from China. I’ve no idea how to make it until after picking up a pack of Yakisoba noodles from the Japanese and Korean section of my favorite grocery store. The noodles are pre-cooked perfect for in-a-hurry-because-you’re-so-hungry-but-didn’t-want-unhealthy-fastf00d-for-dinner kind of days.
It also has an instruction on how to prepare it so I just worked my way from there. I know how to cook pancit and pasta so I figured this is not so different. The recipe that I’m sharing here today is the same one I made the first time- with shrimp and chicken leftovers, I used one of the seasoning packets that came with it then I just added some soy sauce, mirin and I used sesame oil.
It came out delicious! I also added some Japanese rice topping to add more yum to it!
I’ve no idea how close my yakisoba taste like to the real thing but hey, the noodles are from Japan and so is the topping and the soy sauce, the mirin so I think I’m pretty close huh?! ;P
Happy Cooking! 🙂
I make it often and each time, it’s a little different from the last. I’ve tried all veggies only, sometimes with just chicken or pork and I’ve try it with ham too. It’s really a good dish to make use of your left-over roast chicken, pork or beef.
Shrimp and Chicken Yakisoba (Japanese Stir-fried Noodles)
Equipment
Ingredients
- 3 packets Yakisoba Noodles about 500g
- Sesame Oil
- Shrimp cooked
- Chicken Thigh Fillet or breast / cut into bite-size pcs
- Garlic minced
- 1 Red Chili Pepper chopped (optional)
- Pechay
- 4 tablespoons Soy Sauce
- 1 tablespoon Oyster Sauce
- 2 tablespoons Mirin
- Salt to taste
- Black Pepper to taste
- Japanese Rice optional / for topping / or roasted nori flakes for garnish
Instructions
TO MAKE SHRIMP BROTH:
- In a bowl or using mortar and pestle, mash the shell and heads of shrimp.
- Add hot water.
- Let stand and strain when ready to use.
TO MAKE SEASONING:
- Combine soy sauce, mirin and oyster sauce in a bowl, set aside.
TO MAKE YAKISOBA:
- Sauté garlic, siling labuyo.
- Add bite-sized chicken.
- Add pechay and cook until wilted.
- Add yakisoba noodles and shrimp broth and seasoning. Mix well.
- Add the shelled shrimp.
- Adjust seasoning to taste.
- You're done. 🙂
Extracting the flavour from the shrimp head is an extra step but it is worth it.
God Bless! 🙂
