Author: Sharla Laurin
Spicy Yakisoba Recipe
I had the fortune of living just outside of Tokyo for two years during my time at university. Yakisoba has been a favorite ever since. For me it started as that great breakfast comfort food when coming home at 6 a.m. after hanging out all night (or the whole weekend with no sleep; I remember a couple of those too.. ah, youth!) in one of Tokyo’s many night life districts. There would be 24 hour noodle shops or carts outside the big district stations, and the first trains of the morning always started an hour or so after the last clubs closed. Breakfast!
Now I tend to eat yakisoba for dinner, as it makes a great family meal and it’s quick and easy to prepare. Black Market Hot Sauce is a great sauce to use for making a totally original and delicious Yakisoba. I like using the Mild Black Market Hot Sauce for this because my daughter isn’t yet a fire eater, but I also keep a bottle of Medium on the side for topping to taste.
You will need:
- 6 ounces dried or 10 to 12 ounces fresh Chinese egg noodles
- 1 tablespoon sesame oil
- 3 tablespoons peanut oil
- 2 pork chops, thinly sliced (you can use chicken, beef, tofu, shrimp, etc., adjust cooking times as necessary)
- 1 small head Napa or savoy cabbage, shredded (about 4 cups)
- 1 small red bell pepper, diced
- shredded Thai basil
- 2 carrots, shredded
- additional or different vegetables (you can really mix it up however you wish)
- 1/4 cup soy sauce
- 2 tablespoons mirin or a bit of sugar
- 1/4 cup Black Market Mild Hot Sauce
- 1 bunch scallions, chopped, white parts only
- Black Market Medium Hot Sauce
Bring a pot of water to a boil, salt it, and add the noodles. Cook just until done, about 3 minutes. Drain in a colander and run under cool water. Toss noodles with sesame oil to keep them from sticking together and set aside. Put peanut oil in a large skillet over medium-high heat. When a water droplet will sizzle in the pan, add ginger and cook, stirring until fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges. Add basil, red pepper, cabbage and carrots to skillet and stir. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
Meanwhile, mix the soy sauce, mirin and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through.
Serve topped with chopped scallions and lime wedges and Black Market Medium Hot Sauce for kick.
photos by Nic Beckman