Yaki Soba

One of our families favorite dishes is called Yaki Soba. 

It's mouth watering, nose running, eat-as-much-as-you-can good.

Since my last food post went over pretty well I decided to do it again!  So, if you're not at all interested whatsoever in food, just ignore this heavenly meal.

This, my friends, is Yaki Soba.

We start with chopped carrots.

This seems to be a theme with my food posts. Hmmmm... maybe it's a sign that all good food starts with chopped carrots?

Next comes the chopped onions, also a theme.

And one half of a head of cabbage, also chopped.

Note:  This is slightly less than one half because I have certain younger siblings, names will not be mentioned, who like to sit and snack on chopped cabbage.  Yes, Chase and Erin are strange children.  Oops.

May I present the fun soba noodles from a package that automatically makes you feel cultured.  These can be purchased in any oriental market.

Ok, let the fun begin!

To start with, pull out your Wok.  Or, if you don't have a wok you can use a LARGE pan. 

Pour in some sesame seed oil.

Now pour the canola oil in the wok.

And chili paste... in the wok.

Change the amount of chili paste depending on how hot you like your food.  If you like it hot enough to breath fire, add 2 Tbsp.  If you like it hot enough to make your nose run, add 1 to 1 1/2 Tbsp.  If you don't like it hot at all, you've got the wrong recipe.

Now stir fry it for about 30 seconds in the wok.

Have you noticed I like to say the word wok?  It's just fun!

Wok, wok, wok, wok, wok..... see?!

Now add garlic... in the wok.

Ok, ok, I'll try to control myself.

Stir fry it for another 30 seconds.

Here enters the soy sauce.

Throw in the chicken.

And cook it until no longer pink.  Then remove from the wok (I couldn't help myself) with a slotted spoon.

Set it aside and keep it warm.

Dump the vegetables in the wok... the umm, the pan.

Mix the veggies until the sauce covers them well.  Stir fry to cook it all evenly.

Now, while the veggies are cooking down, place your soba noodle that somehow, magically turned white (not sure what's going on here), into boiling water. 

Make sure you follow the package and cook the noodles not even 5 seconds longer than it says, or you'll end up with soggy noodles.  No one likes soggy noodles.

Back to the veggies.  Here the veggies have cooked down just enough.  You still want them to have a little bit of a crunch, so don't cook them to death.

Now add your noodles that have magically turned back to brown.

Stir in the chicken.

Mix in the rest of the soy sauce.

We decided to experiment and add water chestnuts at this point.  It's not called for in the recipe, but it was a fun addition.

Yeah,  we're just fun like that.

Mix it all together so that the flavors combine.

And you have mouth watering, nose running Yaki Soba!

Disclaimer- This picture doesn't do it justice, I was in a hurry and didn't check the settings on my camera.

Here's the full recipe:

• ½ tsp sesame oil

• 1 Tbsp canola oil
• 1 1/2 Tbsp chili paste
• 2 cloves garlic, chopped
• 1-2 skinless, boneless chicken breast halves – cut into 1 inch cubes
• ½ c. soy sauce
• 1 onion, sliced lengthwise into eighths
• ½ medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces soba noodles, cooked and drained



In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and ¼ cup of the soy sauce and stir fry until chicken is no longer pink. Remove chicken from pan with a slotted spoon, set aside and keep warm. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Let me know if you try the recipe!  I love to read your comments!