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塩焼きそば

塩焼きそば

  • Serves 2
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Learn how to make light and refreshing shio or ‘salt’ yakisoba with this shio (or salt) yakisoba recipe. Mellower in flavour than standard yakisoba, this variation uses garlic, black pepper, and lemon for a subtle umami taste with a hint of spice and citrus flavour. Ideal for serving at dinner and great for using up leftover vegetables in the fridge.

材料

• 2 portions yakisoba noodles
• 1 finely chopped spring onion
• 200g chopped cabbage, beansprouts, carrot or other vegetables
• 150g thinly slice pork belly
• sesame oil
• a sprinkle of sesame seeds


shio yakisoba sauce:
• 50ml water
• 1 tsp salt
• 1-1 1/2 tsp chinese style cooking stock
• minced garlic
• 1-2 tsp lemon juice
• a generous sprinkle of black pepper

手順

  1. Start by chopping up all your vegetables into bite sized pieces and finely slice the spring onion.

  2. In a bowl mix together the water, salt, Chinese style cooking stock, minced garlic, lemon juice and black pepper. Try a little bit and adjust the garlic and black pepper to taste.

  3. Warm the sesame oil in a frying pan, add the pork, vegetables and spring onion then stir fry. Next, add the noodles and shio yakisoba sauce then stir fry well again.

  4. Garnish with the sesame seeds and an extra drizzle sesame oil. Your yakisoba is now ready to serve, so get your yukata, and enjoy your shio yakisoba in true festival style.

料理のコツ

• If you want to make your noodles extra easy to stir fry, you can microwave the yakisoba in the packet for 2 minutes.

• If you like your dishes with a bit of pep, try adding some yuzu kosho to give a very unique fiery citrus flavour to your yakisoba sauce.

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