Hi croycen,
Welcome to Nancy's Kitchen Recipe Message Board.
While this doesn't answer your question directly, I thought you might be interested in this post I found at Recipezaar. The reviews posted at the bottom of the page were also interesting.
Mom's Yakisoba(Japanese fried noodles)#29968
by hokiegal (see my other recipes) posted on May 31, 2002
(8reviews)
My Mom and I created this after being stationed in Japan and eating Yakisoba from the street vendors. This is not exactly the same-but a good substitute
1 package ramen noodles
2 cups thinly sliced cabbage
1 cup thinly sliced onion
2 tablespoons cooking oil, divided
1 teaspoon ginger powder
1 teaspoon sesame oil
soy sauce
1. Boil noodles in just enough water to cover, including seasoning packet.
2. Saute cabbage and onions in 1 T cooking oil.
3. when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil.
4. Stir to mix and fry noodles.
5. Add remaining ingredients, toss to mix.
6. Serve hot.
7. Serves two.
8. Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal.
This recipe was found at:
www.recipezaar.com/recipe/getrecipe.zsp?id=29968More notes of interest:
www.geocities.com/orientalcs/issues/iss_9809.htmlYAKISOBA
Yakisoba: This recipe extracted from Aloha World.
This recipe was used many times when we were homesick for noodles at the Woodbury College dormitory where they only served us haole kine food and when we still hungry for some local food. Recipe was given to me by my mom, Emily who acquired it from our neighbors way back when.
4 pkgs (2 ozs. ea.) yakisoba noodles or chinese egg noodles
Chopped cabbage
Bean Sprouts
Thinly-sliced meat, seafood, or your choice of other ingredients
Yakisoba sauce
1 Tbsp. vegetable oil
Sauce
1-1/2 tsp. crushed garlic (about 3 cloves)
1 Tbsp. peeled and grated fresh ginger root
1/2 cup water
1 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup sugar
2 Tbsps. lemon juice
Thickener
1 Tbsp. cornstarch
2 Tbsp. water
2 Tbsp. chopped cilantro
4-6 sprigs cilantro for garnish
Make sauce ahead by combining all ingredients. Sauce will store up to 2 weeks. Heat a frying pan and fry meat, seafood, or other ingredients with oil, stirring occasionally. Add yakisoba noodle and fry, stirring occasionally. Added chopped cabbage and bean sprouts and fry until cabbage is cooked. Put yakisoba sauce and mix. (As much as you like) Serve with finely chopped seawood, chopped green onions, chopped cilantro (optional). Garnish with cilantro sprigs.
Margie
Kaimuki, now El Segundo, CA
Wen grad Kaimuki
NOTE: Most commissaries have the packages of Yakisoba dried noodles on the shelves. If you follow the directions on the packages, the taste is very starchy. It needs to be doctored up using the recipe above -- or by using your own imagination.
This recipe was found at:
kalaniosullivan.com/General/Opinions-k2a.htm#YAKISOBAHomepage listing complete table of contents:
kalaniosullivan.com/General/Opinions-k2.htm#TABLEEnjoy!
-Shortcake
-Shortcake