Yakisoba is a Japanese stir-fry noodles dish. It’s a great dish to get in some vegetables for kids. My toddler gobbles this up, noodles, meat, veggies…she eats it all, and that is reason alone for me to keep making this stir-fry. But aside from my daughter, it’s another wonderful dish to make and just have as a quick lunch or dinner throughout the week. It’s usually done with pork, which I like also. But this time I made it with chicken and it was a great substitute for pork if you don’t want to use it.
About 5 cups of cabbage chopped into squares
1 carrot carrot cut into thin strips
1 cup of white onions cut into strips
3 green onions, cut into strips
3-4 cloves of garlic, minced
(about 1 Tbs)
1 lb. thinly sliced chicken, lightly sprinkled with salt and pepper (2 chicken breast)
16 ounces (approximate) yakisoba or thin chow mein noodles (The package comes with 3 small packets, I use all of it and make my own sauce instead of using the package one)
For the Yakisoba Sauce
4 Tbs of oyster sauce
3 Tbs of soy sauce
2 Tbs of sake
1 Tbs Worcestire sauce
1 Tbs ketchup
1. Marinate Pork with ½ tsp salt pepper and 2 tsp soy sauce, 2 tsp sesame oil
2. Mix all ingredients for the sauce and set aside
3. Loosen noodles according to package instructions. (I just pour some hot water over my noodles and gently loosen with tongs…you don’t want to over cook your noodles or they’ll get mushy)
4. In a large skillet over medium high heat, add about 2 teaspoon of sesame oil onto the skillet and add meat and cook.
5. Once pork starts to become cooked, add all the vegetables and stir.
6. Once vegetables become soften, add the noodles, and pour yakisoba sauce on top.
7. Add the green onions, saving about 1/4 of it for garnish.
8. Turn off heat and continue to stir so sauce incorporates throughout noodles and vegetables and meat.
Remember this post a while back for Fish en Papillote? I made a video for it! I also update the recipe for 3 filets instead of 2 and posted it in the description of the video. If you want to see how I make Fish an Papillote check out the video!
Japchae is a Korean stir-fry noodle dish. It has a lot of prep work and ingredients, but don’t let its lengthy prep time scare you. It is fairly simple to make. Once you’ve finish making Japchae, you’ll be rewarded with a tasty meal for lunch or dinner for a few days (depending on how many people are eating this). For 2 people, we have this for lunch for at least 2-3 days.
½ lb. beef cut into small strips
1 medium size carrot cut into match sticks
1/2 red bell pepper cut into small strips
1 small onion sliced into small strips
8 ounces of mushrooms, sliced
1 bunch of spinach (about 5 cups of uncooked spinach)
2 scallions (1 for cooking, 1 for garnish)
5 cloves garlic (3 for meat, 2 for spinach)
1 + 2 Tbs Sesame oil (1 for the meat, 2 for the sauce)
1/3 cup + 2 Tbs soy sauce (1/3 cup for sauce, 2 Tbs for meat)
1/4 cup +1 Tbs honey
1 Tbs sugar
1 Tbs mirin
1 Tbs sesame seeds
Chili paste (optional)
salt and pepper
- Marinate the beef- Combine 2 Tbs soy sauce, 1 Tbs sugar, 1 Tbs sesame oil, 1 Tbs mirin, 3 cloves of minced garlic to meat and mix.
- Set aside and marinate for at least 30 minutes.
- Make the sauce- Combine 1/3 cup soy sauce, ¼ cup + 1 Tbs honey, 2 Tbs sesame oil, and 1 Tbs sesame seeds.
- Stir until honey dissolves.
- Beat eggs in a bowl and sprinkle 1/4 tsp salt.
- In skillet on medium heat, add eggs and let it cook on one side.
- Once edges have set, turn the other side over to cook for another 2-3 minutes.
- Remove egg and cut into strips and set aside.
- Bring a medium sized pot of water to boil.
- Add the 2 cloves crushed garlic.
- Add spinach to boiling water for 40 seconds.
- Drain and rinse in cold water and squeeze access water.Set aside in large bowl.
- Boil sweet potato noodles in spinach water and cook for 5 minutes or according to packaged instructions and set aside in bowl.
- Add 2-3 Tbs of sauce to noodles and mix.
- Add a 1 Tbs of vegetable oil to pan and stir fry veggies- starting with carrots stir fry for 1-2 minutes, add bell pepper stir fry for another 1-2 minutes, add mushrooms and onions and cook until all vegetables have just soften.
- Season with 1/4 tsp of salt and pepper.
- Cook for another 1-2 minutes and add to large bowl.
- Add 2-3 Tbs of the sauce to the vegetables and mix.
- On same pan that vegetables were cooked in, add 1 Tbs of oil on high heat.
- Stir fry beef with scallions until liquid has reduced and meat is cooked through.
- Add to large bowl.Mix all ingredients.
- Add the rest of sauce and mix again.
- Add egg and fold to incorporate.
- Add green onions to garnish.
Avocado smoothie, simple and delicious. If you love avocados and have not tried it as a smoothie, do it! It’s very refreshing and cooling for a hot summer’s day, but really, I’d drink this anytime of the year. I will also upload a video for this soon!
1 large avocado
1-2 Tbs of sweetened condensed milk
1/3-1/2 cup of milk
1 cup of ice
1. Add avocado
2. Add 1 Tbs of condensed milk (if you prefer less sweet) and 2 Tbs if you prefer more. I prefer more sweet, especially for this smoothie.
3. Add 1/3 cup of milk (you can add more later to get your desired consistency)
4. Add ice
6. Taste test and add more sweetened condensed milk or milk to preference.
7. Blend again
8. Transfer to glass