Yasai chuka yakisoba / Chinese stir-fried noodles with vegetables
Slice any vegetables you find in your fridge or on your kitchen counter and throw them in! The flavors of multiple vegetables blend together and give mild depth to this common dish. Dried shiitake mushrooms add an extra earthy note.
<Ingredients>
120 g dry or 300 g steamed Chinese-style noodles
2 dried shiitake mushrooms
3-4 small cabbage leaves
1 small carrot
1/4-1/3 small onion
Small handful komatsuna
4 tbsp chicken stock
1 tbsp soy sauce
2 tsp oyster sauce
Salt & pepper, to taste (not in photo)
1 tbsp oil (not in photo)
1 tsp sesame oil (not in photo)
<Directions>
1.
Microwave dried shitake with a small amount of water (2-3 cm) for 1 minute to rehydrate, and let cool.
2.
Mix chicken stock, soy sauce and oyster sauce, and set aside.
3.
Julienne carrot, thinly slice dried shiitake and onion.
Slice white, firm section of cabbage relatively thinly, and slice the rest 1cm wide.
Cut komatsuna stems into 4-5 cm, and the rest 2-3 cm.
4.
If using dried noodles, boil and drain as directed on package.
5.
In a frying pan, heat oil, and saute vegetables and dried shiitake on medium high to high heat. Put firm vegetables first.
Here, carrot and dried shiitake are put first, followed by white section of cabbage and then the rest.
6.
When vegetables become brighter and their volume smaller (vegetables do not need to be totally tender at this point), add salt and pepper, and stir.
Add chicken stock with soy sauce & oyster sauce, and stir.
Boil down by half while stirring vegetables.
7.
Add noodles and stir well, letting noodles absorb the remaining liquid seasoning.
When liquid is almost gone, swirl in sesame oil, and stir.
Ready to serve.
<Notes>
<Ingredients>
120 g dry or 300 g steamed Chinese-style noodles
2 dried shiitake mushrooms
3-4 small cabbage leaves
1 small carrot
1/4-1/3 small onion
Small handful komatsuna
4 tbsp chicken stock
1 tbsp soy sauce
2 tsp oyster sauce
Salt & pepper, to taste (not in photo)
1 tbsp oil (not in photo)
1 tsp sesame oil (not in photo)
<Directions>
1.
Microwave dried shitake with a small amount of water (2-3 cm) for 1 minute to rehydrate, and let cool.
2.
Mix chicken stock, soy sauce and oyster sauce, and set aside.
3.
Julienne carrot, thinly slice dried shiitake and onion.
Slice white, firm section of cabbage relatively thinly, and slice the rest 1cm wide.
Cut komatsuna stems into 4-5 cm, and the rest 2-3 cm.
4.
If using dried noodles, boil and drain as directed on package.
5.
In a frying pan, heat oil, and saute vegetables and dried shiitake on medium high to high heat. Put firm vegetables first.
Here, carrot and dried shiitake are put first, followed by white section of cabbage and then the rest.
6.
When vegetables become brighter and their volume smaller (vegetables do not need to be totally tender at this point), add salt and pepper, and stir.
Boil down by half while stirring vegetables.
7.
Add noodles and stir well, letting noodles absorb the remaining liquid seasoning.
Ready to serve.
<Notes>
- Keep the heat relatively high (medium high or higher) until the end. Cooking at lower heat results in a soggy texture.
- Any vegetable works fine. Just make sure to slice all vegetables thinly (narrower for firmer vegetables, wider for softer vegetables) to ensure a quick saute.
- Sesame oil at the end is mainly for aroma. A small amount is enough to do the trick.
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