Yakisoba

Sauce:
 2 tablespoons soy sauce
1 tablespoon sake
1/2 teaspoon mirin
3 dashes white pepper powder
1/2 teaspoon sugar
1/8 teaspoon sesame oil

Mix in small bowl and stir until dissolved. Set aside.




12 oz soba noodles
1-3 TB oil for frying
1 lbs choice of meat, tofu, seafood cut thinly against the grain
3-4 carrots, coarsely grated, julienned, or sliced thin on the diagonal
1 lbs cabbage (napa, savoy, bok choy) slightly more may be used if preferred
1 white onion, cut in half and thinly sliced
3 cloves garlic
1-2 TB grated ginger
2-3 green onions, finely sliced (optional)




After slicing protein and vegetables begin to prepare noodles according to package, rinse with cold water and drain. Set aside.
Over medium/high heat, add oil to a large frying pan or to a wok. Add protein, stir while frying. Lightly brown. Remove from pan and set aside.
Add cabbage, carrots, onions, ginger, and garlic to pan. Stir often. When vegetables reached desired consistency, about 7-10 mins, add noodles. Toss lightly, for 1-2 mins. slowly adding in soy sauce mixture.
Return protein to pan. Make sure everything is coated with the sauce. Bring up temp quickly, stirring noodles another 3-5 minutes.

Serve very hot.


 
Traditionally served with sliced, red pickled ginger on top.
Serves 4-6