Hungry for another Japanese recipe to feed the family? With so many of us spending so much time indoors, it's good to channel not only our frustrations but also our unique creative skills into something as delicious as Japanese food! Thankfully, the skilled chefs over at the prestigious The Peninsula Tokyo hotel are here to save the day with a recipe for Seafood Yakisoba! Quick and easy to make, this dish is perfect for filling bellies with minimal prep! Take it away!
Ingredients for the Noodle Stir-Fry
200g Egg noodles or Soba noodles
20g Sliced scallops
30g Shrimp tails
25g Squid rings
20g Black fungus
20g Button mushrooms
20g Chinese cabbage
20g Sliced bok choy
5g Yellow chives
20g Julienned red bell pepper and carrot
Ingredients for the Sauce
15g Oyster sauce
4g Dark soy sauce
2g Sugar
5ml Sake
2g Minced garlic
2g Chopped ginger
2ml Sesame oil
5g Doubanjiang (Broad bean chilli sauce)
30ml Canola oil
Preparation
First, make the sauce by mixing all the listed ingredients together before then setting the mixture aside. Next, blanch the noodles in boiling water (briefly, keeping them "al dente"), then cool them in ice water and set aside. In a wok or a sauté pan, heat the oil over high heat. Add the vegetables and stir-fry them for about 1 minute, then add the seafood and stir-fry for another minute. Add the noodles and the sauce, continuing to stir over medium-high heat until the noodles are perfectly coated in the sauce. Serve hot, topped with prawn crackers if you like. 'Owari' (終わり, Finished)! It's that easy.
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