Yakisoba

In a bit of a hurry, I was throwing together one of my go-to dinners, stir-fried whatevericanfind.  Today’s particular adventure was sidetracked when my wife intervened and re-directed my stirfry into becoming a yakisoba instead.  Can anyone say upgrade?

My wife boiled the soba (Japanese buckwheat noodles), while I continued with my original plans with my cast iron skillet.

  • 2 Garlic cloves, diced
  • 2 Kaffir Lime leaves, diced (or 1 whole juiced lime)
  • 3 tbsp oil (I use canola for stirfry)
  • Cooked and sliced meat (spicy sausage in this case)
  • 3 cups various chopped veggies (peppers, fungus, broccoli, snow/snap peas, etc)
  • 3 tbsp soysauce
  • 3 tbsp cooking sake

After heating the skillet with oil, add the garlic and cook for a few minutes.  Add the meat to cook and brown.  Dump in your veggies, soy, lime and sake.  Stir-fry until veggies until desired crispness.

With the soba, we added the noodles (being cooked/drained/rinsed) right before the veggies were done.  Stirfried to reheat and lightly colour the noodles.

 

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