Steam-fry Curry Yakisoba

It's our healthier version fried noodles with a lot of vegetables!

Equipment

Tagine-style donabe, "Fukkura-san" (large)

Servings

2

Ingredients

• 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)

curry sauce

• 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

Procedure

1. In the lid of "Fukkura-san", gently loosen the yakisoba noodles. Set aside.
2. In a small bowl, stir together all the ingredients for the sauce. Set aside.
3. 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.
4. 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.
5. Pour in the sauce. Turn down the heat to medium. Cover with lid and cook for 5 minutes.
6. Add the sun-dried tomatoes and stir. Turn off the heat.
7. Garnish with thinly-sliced scallion. Serve in individual bowls at the table and drizzle a little "la-yu" if you like.