Yakisoba

This is a great recipe for kids to try since its a great snack after school.   Instead of pork you can use beef, chicken, mock duck, tofu, shrimp...... as well as try a variety of vegies.    Sometimes I'll have a bag of Chinese style frozen vegies which I'll use instead of the cabbage and carrots.   Leave out the meat and add in some shelled edamame, mock duck and/or tofu for a nice vegetarian dish.

The noodles are just Chinese egg or ramen noodles.  Spaghetti or linguine noodles work great as well.   You could also use some rice noodles but watch the cooking time so they don't get too soft.

The sauce made from ketchup, mirin (or a bit of sugar), Tabasco, soy sauce and Worcestershire sauce can be made ahead so you have it on hand when you need it.  
Published: February 26, 2010
The Minimalist: Yakisoba: Leeway Among the Noodles (March 3, 2010)

Salt - add to water for cooking noodles
6 ounces dried Chinese egg or ramen noodles, or 10 to 12 ounces fresh noodles
1 tablespoon sesame oil
3 tablespoons peanut or canola oil
2 tablespoons minced ginger
2 pork chops, thinly sliced (or beef, chicken, shrimp, mock duck, tofu or no meat at all).
1 small head Napa or savoy cabbage, shredded (about 4 cups)
2 carrots, shredded
2 tablespoons ketchup
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons mirin, or a bit of sugar
2 tablespoons water
Few drops Tabasco or sriracha (rooster) sauce, or to taste
1 bunch scallions, chopped, white parts only.

1. Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.

2. Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until it is no longer pink and starts to brown around the edges.

3. Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.

4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Yield: 4 servings.