I am on beef kick again people! To tell you the truth, I cannot eat much beef, it makes my stomach feel funny, but I try to limit and I eat less than portion size suggest. So 6 Oz a week is plenty for me, and there is once a week chicken, seafood and of course we have twice a week completely meatless days! Yes, I said "WE" meaning that my family will only get salads, soups, hearty meatless stews etc. For breakfast, lunch and dinner.
Now, let's talk about this yakisoba!
You have NO freaking idea how much I love this! It is one my absolute favorite dishes, but who am I kidding "noodles" and me go so well together. It's my guilty pleasure and I would even take it over anything fried, that's how much I love it! If I allow myself, I would literally eat yakisoba every single day and I don't care if it's with beef, pork, seafood, chicken or meatless. And guess what, a couple days ago I realized that my Hubster agrees with me too, and he rarely agrees with me HA! Just sayin' :/
If you have never made it at home, now it's the time to take that wok/pan out and whip this up because it's so simple and easy that you will need literally 20 minutes to finish it. Much cheaper if you make it at home, and on top of all you know what you are putting in as well as you can make it lighter and use whatever meat/veggies you actually like. It has that sweetness and balance
If you want another delicious version of Yakisoba visit my friend
Beef Yakisoba -Japanese Fried Noodles w/ beef
Serves 2-3 | Total time: 25 minutes
Prep time: 5 min. | Cook time: 20 min.
- 2 Tbs. Oil
ozLean beef fillet-per person, cut into bite size strips
- Salt and pepper to taste
- 2 garlic cloves, minced
- 1 Tbs. Ginger, minced
- 1/4 onion, sliced
- 2 cups Asian Blend Fresh Veggies -read notes
- 1/2 Red Pepper or any available
- 2 Scallions (green onions)
pk. Yakisoba noodles (or Chinese egg noodles), cook and drain
- 5-6 Tbs. Yakisoba Sauce * or to taste (or seasoning that comes with yakisoba)
- Splash of water
- Sesame seeds, Red Hot Chili and Sesame Oil/sprinkle and drizzle on the end
- Heat the wok/frying pan and add oil. Add thinly cut bite size strips of beef in the pan. Cook for few minutes and season with pinch of salt and pepper. Take it out of the wok and on the plate until ready to be used.
- Add remaining tablespoon of oil and drop in chopped veggies. Stir fry on high temperature, don't let it burn. Season it with pinch of salt and pepper. Continue stirring until veggies are half way done, then add meat, stir again until well combined!
- Add cooked and well drained noodles, stir with beef and vegetables for a few minutes.
- Add Yakisoba sauce or seasoning until you reach your desirable taste, Add just a splash of water like few
tbs. Stir it very well again for a few minutes or until noodles are well coded with the sauce and other ingredients.
- Serve immediately -leftovers could be placed in the airtight container and kept in the fridge for up to 3 days. Preheat and eat again!
- Asian Blend -Chopped Veggie Bag contains: Green Cabbage, carrots, red cabbage, broccoli
sheds, pea pods and kale. You can get many other blends so pick what you like. This was my shortcut so I could save on time, but you can get whatever veggies that you like and cut them yourself! But these pre-cut ones are pretty inexpensive and come in many variations.
- You may use any meat/poultry/seafood or keep it meatless. It's up to your preferences!
- I used Black sesame seeds for extra crunch -it's optional!
- I cook meat and veggies separately, you can most certainly cook it together. I add garlic to flavor the oil first, addition of ginger on a lower temp until oil gets infused (10-15 Sec) then I finally add onion and the rest of the vegetables. However, If you are going to cut vegetables yourself, carrot needs more time to cook so if it's chunky cut, add carrots to cook first.
- You can replace MEAT w/ TOFU!
I wish you a wonderful weekend!
Stay happy and healthy...
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