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Noodle Recipes > Hotpots Recipes

Yakisoba

Yakisoba

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Preparation time: 30 minutes + 25 minutes
Cooking time:: 10 minutes
Serves: 4

Ingredients:

  • 300 g (10 oz) fillet steak, thinly sliced across the grain
  • 500 g (18 oz) Hokkien egg noodles
  • 4 dried Chinese mushrooms
  • 3 teaspoons ginger, finely chopped
  • 2 large cloves finely chopped garlic
  • 2 tablespoons of peanut oil
  • 6 thin spring onions (scallions), cut into 3 cm (1
    inch) lengths
  • 6 rashers streaky bacon, cut into 3 cm (1
    inch) pieces
  • 1 thinly sliced carrot
  • teaspoon sesame oil
  • 5 cups of shredded Chinese cabbage
  • 1 thinly sliced green capsicum
  • nori sheets, finely julienned, to serve
  • pickled ginger, finely julienned, to serve

For the Sauce

  • 2 tablespoons Worcestershire sauce
  • cup Japanese soy sauce
  • 2 teaspoons soft brown sugar
  • 1 tablespoon sake
  • 1 tablespoons rice vinegar
  • 1 tablespoon tomato sauce
  • 1 tablespoon mirin
  • 1 tablespoon oyster sauce

Steps:

  1. In a heatproof bowl with boiling water, soak the Chinese mushroom for 20 minutes, until soft.
  2. Drain, squeeze out any excess liquid reserving 2 tablespoons of the liquid.
  3. Remove the woody stems and slice the caps thinly.
  4. Meanwhile, place the fillet slices in a bowl with half the ginger and half the garlic.
  5. For the sauce, combine all the ingredients in a bowl with the reserved mushroom liquid and the remaining ginger and garlic.
  6. In a heatproof bowl with boiling water, soak for 1 minute. Drain and separate.
  7. Over medium to high heat, heat a wok and cook the bacon for 2 - 3 minutes.
  8. Transfer to a large bowl. Mix the sesame oils and the peanut.
  9. Increase the wok to high heat and add a little of oil mixture and stir-fry the beef very quickly for 1 minute. Add to the bacon.
  10. Heat a little more oil mixture in the wok. Add the carrot, spring onion and capsicum and stir-fry for 1 minute.
  11. Add the mushrooms and cabbage and stir-fry for 30 seconds.
  12. Heat the remaining oil in the wok. Stir-fry noodles for 1 minute.
  13. Bring the bacon, vegetables and beef to the wok, pour on the sauce and stir-fry for 2 - 3 minutes.
  14. In four deep bowls, divide the mixture and top with pickled ginger and nori.
  15. Serve.

From: www.noodles.net.au

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