I suppose I’m not so much of a Wagamama addict, as a Asian noodle addict.  Every time I see a bowl of noodles, especially with soup, I want some.  This might have it’s roots in our visit to People’s Republic of China when we had to escape the taxi driver/security agent to eat street food(long story).

For instance, I was looking at Kay’s site http://myhomecookedmeals.blogspot.com/ and saw some curry udon soup.  I wanted some.   Because fresh udon is so much better than dried, I went to the Sushi Boutique website, located in Paris, and ordered some fresh udon.  Delivery is usually rapid and I figured I’d be eating that curry soup in 3-4 days.   Not this time.

First the delivery was delayed and second, when it arrived today,  the fresh udon noodles were back ordered.  Shoot!   I had ordered a couple of small packages of fresh yakisoba noodles just to try, thank God, otherwise I don’t think I could have lived with my shame.

Yakisoba is a fried Japanese noodle, fast food dish with it’s origins in China.   I don’t know if I’ve ever eaten any before today.   Not difficult to make, it’s a mixture of vegetables and optional meat/seafood with seasonings and noodles.  Using Rasa Malaysia as my guide, I looked in the fridge and freezer, found chicken thighs, cabbage, snow peas, scallions and carrots.  To this I added chopped ginger, garlic and the Japanese Holy Trinity of tamari soy sauce, mirin and sake.  I could mention the sugar and sesame oil also but then it wouldn’t be a trinity, would it?

Yakisoba 

4 chicken thighs, boned, skinned and cut into bite sized pieces

2 garlic cloves, chopped

1 inch ginger, thinly sliced

4 scallions, thinly sliced

2 tbsp peanut oil

1 cup cabbage, chopped

1/2 cup carrots, shredded

1 cup snow peas, cut in half diagonally

1 cup of fresh yakisoba noodles, rinsed and drained

2 tbsp tamari soy sauce

1 tbsp sake

1 tbsp mirin

Dash of pepper

1 tsp sugar

1/2 tsp sesame oil

Salt to taste

Saute the garlic, scallions and ginger in the peanut oil until just soft.  Add the chicken and saute until all pink is gone.  Add the cabbage, carrots and snow peas and saute for about 2 minutes.  Add noodles, soy sauce, sake, mirin, pepper, sugar, sesame oil and salt.  Cook for about 3 minutes.  Serve immediately with some Japanese beer, like Sapporo.