Saturday, October 10, 2009

Yakisoba with tofu

This is stir fried noodles, Japan's answer to chow mein. As everyone will tell you, although the dish is called yakisoba, it isn't made with soba (buckwheat) noodles, but with wheat noodles. There are of course endless variations on ingredients, but the sauce generally seems to be a soy sauce-based sweetish sauce—teriyaki sauce is often used, for instance. I, however, took my method from this site. Peter used yakisoba noodles, which appear to be fresh egg noodles you can buy in little packets, but I cooked a thin Japanese vermicelli-type noodle and used that.

The method is simple. Chop your vegetables—I did very fine ribbons of leeks, zucchini, carrots, Chinese cabbage, and bean sprouts—and fry them quickly in sesame oil on medium-high heat. This time I didn't use a wok but a large flat-bottomed pan, because my vegetables were fairly watery and there were a lot of them and I didn't want them to stew. When the vegetables are about half done, add some chopped tofu.

Meanwhile, cook the noodles, and drain and rinse them. Add them to the pan of vegetables, along with soy sauce to taste, sprinkle on brown sugar, and add more sesame oil (for flavour this time). You could mix these ingredients together into a sauce, but I didn't, I just added them one at a time until I got the combination I wanted. Keep frying until everything is hot—in fact, I kept frying for some time after that because the noodles and tofu had begun to caramelize wonderfully and I wanted that process to continue. The brown sugar was actually genius, and in my opinion made this dish, even though I only used about a tablespoon of it.

Serve topped with shredded nori, finely sliced green onions, and a sprinkling of roasted sesame seeds.

No comments:

Post a Comment