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Yakisoba
Valkyrie, Japan

• 1/2 cup soy sauce -- reduced sodium kind

• 1/2 cup water

• 1/2 cup granulated sugar

• 6 tablespoons dark sesame oil

• 3 cloves garlic -- minced

• 1 tablespoon fresh ginger -- grated

• 24 oz of chicken strips, beef strips, or shrimp

• 28 ounces fresh yakisoba noodles -- uncooked

• 1 large carrot -- finely julienned

• 1 large yellow onion -- finely julienned

• sesame seed for garnish

• sliced green onions for garnish

To marinate meat:

In a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the meat in a plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles.

To cook: 

Remove the noodles from the packages and gently separate. 

In a large skillet or wok over high heat, heat 2 tablespoons sesame oil. 

Add carrot and onion; sauté until almost brown. 

Reduce heat to medium and add noodles. 

Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer. 

Meanwhile, drain meat and discard marinade. 

In a separate skillet, heat remaining 2 tablespoons of sesame oil. Sauté the chicken 3 to 4 minutes per side or until just cooked through. 

Divide the noodles evenly among 4 bowls and fan the meat over the top. 

Garnish with sesame seed and green onions. 

Serve in large bowls.

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10-07-02 tgraydesigns
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