Steam-fry Curry Yakisoba
It's our healthier version fried noodles with a lot of vegetables!
Tagine-style donabe, "Fukkura-san"
- 2 packets (about 10 oz/300 g) yakisoba noodles
- 1 tablespoon sesame oil
- 1 clove garlic, thinly-sliced
- 5 oz (150 g) shimeji mushrooms, bottom ends trimmed
- 3-4 leaves green cabbage, cut into strips
- 6 oz (180 g) bean sprouts, crisp white part only
- 1/4 cup (60 ml) sliced oil-marinated sun-dried tomatoes (drained) (optional)
- 1 scallion, thinly-sliced on the diagonal
- la-yu (chili oil; optional)
- 1 1/2 to 2 teaspoons curry powder
- 1 teaspoon Asian chicken stock powder (optional)
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons sake
- 2 tablespoons water
- In the lid of "Fukkura-san", gently loosen the yakisoba noodles. Set aside.
- In a small bowl, stir together all the ingredients for the sauce. Set aside.
- Heat the sesame oil in the skillet of "Fukkura-san" over medium-high heat. Add the garlic and mushrooms. Sauté for a couple of minutes or until the mushrooms are soft.
- Add the cabbage and stir for 30 seconds. Add the yakisoba noodles and spread over the vegetables. Add the bean sprouts and mound over the noodles.
- Pour in the sauce. Turn down the heat to medium. Cover with lid and cook for 5 minutes.
- Add the sun-dried tomatoes and stir. Turn off the heat.
- Garnish with thinly-sliced scallion. Serve in individual bowls at the table and drizzle a little "la-yu" if you like.
It’s a satisfying one pot dish. Our popular lunch.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml