Yakisoba noodles
This is just for the sauce for the noodles. I add some vegetables and meat prepared separately.
total ingredients
- splash of oil
- 1 medium/large onion
- small knob of ginger
- same amount of garlic as ginger
- 200g rice noodles of choice
- 100ml cup soy sauce
- 100ml worcestershire sauce
- 50ml oyster sauce
- 50ml ketchup
- 25ml tbsp mirin
- 15ml fish sauce
- 25 tbsp sugar
- ~2tbsp of corn starch for slurry
ingredients by use case & order
- splash of olive oil
- ~2tbsp of corn starch for slurry
- 1 medium/large onion
- small knob of ginger
- 100ml cup soy sauce
- 100ml worcestershire sauce
- 50ml oyster sauce
- 50ml ketchup
- 25ml tbsp mirin
- 15ml fish sauce
- 25 tbsp sugar
- ~2tbsp of corn starch for slurry
- 200g rice noodles
how to
- Mix the various liquids and sugar in a bowl.
- Chop onions, garlic and ginger into whatever form you like them in your sauce.
- Start preparing the noodles according to the recipe on the packaging.
- Into a pan large enough to fit everything add a splash of oil and chopped onions with minced garlic and ginger.
- Saute until it starts to get some color.
- Dump in the sauce and let boil for ~3 minutes until it reduces and thickens.
- Add in the corn starch slurry if needed.
- Dump in the noddles, mix everything.
sources
Modified Back-Yard Hibachi's Authentic Yakisoba Noodle.