Saturday, February 27, 2010

Domo Arigato MrRoboto

Tonight I made Yakisoba, for my friend Tany from over on the TB forums. I showed her a pic of this dish and promised a blog about how to make it.

This can be made with any kind of meat you like (chicken, pork, shrimp, etc) I like to make it out of Sukiyaki (it's a beef cut that you find over here a lot, they start with a Sirloin tip roast and slice it THIN) I use about 1.5lbs and cut it into strips, season with garlic and onion powder and about 3Tbs soy sauce.

Next chop your veggies, again you can use what ever kind you like (or what's in season) there are a couple must haves, cabbage and carrots, and onion have to be in it, but other than that feel free to just go with your gut or taste buds. I like to add zucchini or eggplant, broccoli is good, boc choi (Chinese cabbage), bell peppers, the sky's the limit. In ours tonight were a small head of regular cabbage, and some boc choi, 8 small zucchini, 2 large carrots, 1 large red bell pepper,and 1 large red onion.

You will also need some fresh Soba noodles (most stores are carrying a larger variety of these things now). The kind I use also come with a little flavor packet (kinda like Ramen noodles does). We use 2 bags that have 3 packets (noodles and seasoning) each. If you just can't find Soba noodles you can use THICK spaghetti noodles boiled and drained (and the seasoning packets from either pork or beef Ramen noodles, it won't be exactly the same, but it'll be close enough).

I cook all this in an electric Wok, cause DH's grandma gave it to me years ago. If you don't have a Wok I suggest doing this in a LARGE pan in several batches and putting the cooked items in a bowl to be combined at the end.

Cook the meat first (use a little oil so it doesn't stick, but you're not frying or even sauteing). Then add in the onion and carrots and then the other veggies from hardest to softest with the cabbage on top put the lid on let it simmer/steam for about 5ish minutes. Remove lid and toss. Sprinkle the seasoning packets (should be 6 total and if you're using spaghetti noodles I think 2 lbs of pasta) then layer the already cooked noodles (the soba is FRESH so it's ready to go, just needs heating) replace the lid let steam/heat another 5 min. Remove the lid and toss again. If you had to do this in several batches in a skillet, then just cook the meat and veggies and place them in a bowl, then sprinkle the seasonings on them and add the pasta and cover well (foil/lid) let stand (the heat coming off the meat and the veggies should heat the pasta) and then toss.

Follow this link for all the pics from making tonight's supper (I went pic crazy for Tany too! LOL)


  1. MMMM....We will be making this tomorrow for dinner then...just gatta go and see to get the Soba noodles..mmmm yummm

    And thank you for the link to all the pics hunny bunny...yay...everything looks sooo awsome

  2. You know what? I was in an asian market yesterday debating on if I should get noodles and decided not to because I recently bought rice in bulk. And since I had SO much rice I figured no noodles and KNEW I should have gotten it because Im hardly ever there.... NOW looking at this Im sure I should have.


  3. you can totally do it with rice, I won't tell anyone.