We had a great holiday weekend relaxing, reading and cooking. Both boys had their turn in charge of recipe development and meal production. Each of them chose an Asian dish, and chose to work with their Grandfather to bring the meal to fruition. My Dad is a wonderful Asian cook. Aren’t all sons of Ukranian Jews fabulous Asian cooks? I mean, they have to be a dime a dozen. Whilst my oldest son chose fried rice, my latter born went with Yaki-Soba noodles. The vegetable selection was his, including quantities. Grandpa stepped in and created the sauce, as well as guiding my son through the technique for cooking fried Yaki-Soba noodles. The end result was another happy family meal Inside the Kaganoff Kitchen.
Stir Fried Yaki-Soba Noodles w/Veggies (serves 6-8 as a main course)
- 2 teaspoons fresh ginger root, peeled and finely diced
- 1 medium yellow onion, finely diced
- 6-8 green onions, finely chopped
- 1 medium shallot, finely diced
- 2 cloves of garlic, finely diced
- 1 ½ cups carrot, diced
- 1 ½ cups celery, diced
- 1 cup canned baby corn
- 5-oz shredded cabbage
- One 15-oz can straw mushrooms, drained
- ¼ cup white wine
- 4 tablespoons soy sauce
- 4 tablespoons cream sherry or saki
- 2 tablespoons oyster sauce (drop the oyster sauce for the vegan version)
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons corn starch mixed with ¼ cup water in a small bowl
- Five 5.6-oz packages fresh Yaki-Soba noodles
- 6 tablespoons grapeseed oil
Fill a medium pot with water and bring it to a boil. Put Yaki-Soba noodles in the boiling water for 3 mins. Drain the noodles and rinse under cold water.
Put two tablespoons of grapeseed oil in a medium skillet or a wok on high heat until you see a single wisp of smoke. The wok will be really, really (and I mean really) hot. Dump in the noodles. Do not stir them. Let them cook for 3-4 minutes. Peak underneath with a flat spatula and when the noodles are golden brown, flip them over in the pan (it is a bit like flipping a really big pancake). Get the second side golden brown. Remove to a warm serving platter.
Clean out wok or large skillet. Heat 3 tablespoons grapeseed oil in the wok on high heat until you see a single wisp of white smoke. Add ginger, green onion, onion and shallot. Stirring constantly, cook for 3-4 minutes. Add the garlic. Continue to stir constantly. Add all of the chopped vegetables, except the cabbage and canned mushrooms and continue to stir constantly. Cook for 2 minutes. Add the cabbage. Continue to stir. Cook for 2 minutes. Add the canned mushrooms. Continue to stir. Cook for one minute. Add the sauce. Cook for 2 minutes. Add ¼ cup white wine, the cornstarch water mixture and 1 teaspoon sesame oil. Allow the sauce to come to a boil. It will thicken quickly. Once the sauce is thick place all of the vegetables on top of the noodles. Scoop any remaining sauce out of the pan and pour over the vegetables and noodles. Take the platter to the table and serve.