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LOCATION: Recipes >> Asian >> Yakisoba 01

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Yakisoba
MAKES 2 SERVINGS

4 oz round steak, thinly sliced
1 tbsp rice wine
salt
1 tbsp sesame oil
1 cup bok choy or napa cabbage
2 tbsp carrot, shaved into strips
white ground pepper
2 pkgs yakisoba noodles or 1 bundle Udon noodles
Aoi nori flakes
Kizami shoga
1/4 cup Japanese Worcestershire sauce

Yakisoba noodles are sold fresh in Asian markets. An adequate
substitute would be udon noodles or vermicelli. In a pinch, you
can even use 2 pkgs of dried instant ramen noodles. Prepare according
to package instructions.

Aoi nori flakes are blue seaweed flakes. I have substituted roasted
nori with pleasing results.

Kizami shoga is the bright red pickled ginger that is available at
most Asian markets. Cut the round steak slices into thin strips.
Marinate briefly in 1 Tbsp rice wine mixed with a dash of salt.

Heat 1 Tbsp sesame oil in a hot wok. Stir-fry the beef strips until
the meat is no longer pink. Add the cabbage and carrots. Continue
to cook until the cabbage softens. Sprinkle a dash of white pepper
over the meat and vegetables. Add the noodles to the wok. Pour in
the Worcestershire sauce. Toss until all ingredients are well mixed.
Remove the yakisoba from the wok and apportion to plates. Sprinkle
each portion with aoi nori and kizami shoga. Serve immediately.

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