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Home >> ITAMEMONO - STIR-FRIED Recipes

YAKISOBA

INGREDIENTS :

171g beef slices, 2 onions, 86g dried ramen noodles, 300g mung bean sprouts, 1 carrot (large), 1 red bell pepper, 1 green bell pepper, 30g shiitake mushrooms, 30g button mushrooms, 1/4 head of green cabbage, 1 stalk of spring onion, 2T beni shoga (i.e. red pickled ginger), 4T oil, some salt, 1 cup of katsuobushi (i.e. dried bonito flakes), 1T toasted white sesame seeds, 1T toasted black sesame seeds.

SEASONINGS:
(1) some lemon juice, 1 tsp mirin, 1 tsp caster sugar.
(2) some salt.
(3) 1/2 cup of tonkatsu sauce, 1T ketchup, 1T Japanese soy sauce.

PREPARATION :

1. Rinse beef slices in running water for 4 minutes; Drain; Julienne; Marinate in seasoning (1) for 30 minutes.
2. Peel, rinse and slice onions.
3. Discard the wilted mung bean sprouts; Discard the heads; Rinse and drain.
4. Peel, rinse and cut off both ends of a carrot; Julienne.
5. Rinse shiitake mushrooms; Drain; Trim off the stems; Slice.
6. Brush clean button mushrooms; Rinse; Drain; Slice.
7. Discard the wilted leaves of a green cabbage; Tear into petals; Rinse in running water for a while; Drain; Julienne.
8. Rinse spring onion; Cut off both ends; Cut into sections.
9. Rinse a red bell pepper; Cut off the stems; Slice; Seed.
10. Rinse a green bell pepper; Cut off the stems; Slice; Seed.
11. Heat a non-stick pan with 1 tsp oil over a high heat; Add the mung bean sprouts and seasoning (2); Stir-fry over a low heat till medium done; Turn off the heat; Lift the sprouts up and drain.
12. Blanch ramen noodles in boiling water with some salt and oil for a few minutes (according to the package instruction); Lift the ramen up immediately; Transfer to a fine-mesh sieve; Immediately rinse in running water till cool; Drain.
13. Heat a non-stick pan with 2T oil over a high heat; Add the beef from the step 1; Stir-fry over a high heat for 1 minute; LIft the beef up.
14. Add the remaining oil to the pan; Heat the pan over a high heat again; Turn to a low heat; Add the green cabbage, onions and carrots; Stir-fry over a low heat for 3 minutes; Add the button mushrooms, shiitake mushrooms and spring onion; Stir-fry over a high heat for 3 minutes; Add the green bell pepper and red bell pepper; Stir-fry over a high heat for 1 minute; Add the mung bean sprouts from the step 11 and the ramen from the step 12; Toss over a high heat briefly; Return the beef from the step 13 to the pan; Stir-fry over a high heat for 1 minute; Stir in seasoning (3); Stir-fry over a high heat for 1 minute; Turn off the heat.
15. Arrange the ramen mixture in serving plates; Arrange some katsuobushi and beni shoga on top; Sprinkle with some toasted white sesame seeds and toasted black sesame seeds.