Dd's Yakisoba

Our cousin V asked about the yakisoba that accompanied Didi's Asian Short Ribs.  Didi said that it was "super fast and easy" and provided the recipe.

YAKISOBA

Sauce:

2 TB Worcestershire sauce

2 tsp. catsup

2 tsp. soy sauce

2 tsp. oyster sauce

1 ½ tsp. agave nectar

Yakisoba:

1+1 tsp. vegetable oil

1/3 fishcake (I use gobo fishcake)

½ small onion, thinly sliced

½ medium carrot, thinly sliced

1 c. head cabbage, coarsely chopped

3 stalks green onion, separate whites and green

Freshly ground black pepper

1 serving yakisoba noodles (I use single packet of Sun Noodle)**

Garnish: green parts of green onion, pickled red ginger (Glenn doesn’t really care for it, so I add to my dish)

 

Sauce: in a small mixing bowl combine ingredients well. Taste as needed (dependant on brands, might need to add more agave nectar. We like it more on the tangy side). Set aside.

 

In a skillet/wok over medium heat toss noodles (**the Sun Noodle brand comes in a “tight block”) in 1 tsp. oil, cooking until noodles have broken up. Remove to plate. Set aside.

 

Into skillet/wok over medium heat stir fry fish cake in remaining 1 tsp. oil. Add onion and carrot. Stir fry until vegetables are limp and fishcake is slightly browned. Season with pepper. Stir in cabbage, white parts of green onion, noodles and sauce as desired (start with half of sauce as add as needed). Toss well to combine (we like crunchy cabbage). Turn off heat; allow to sit 1-2 minutes. Garnish as desired. 

Serves 2.