In our home, we have always enjoyed stir-fry meals and I have quite a few here on the blog. I generally serve my stir fry meals with rice, but today it's all about the noodle. Yakisoba noodles to be exact. I've never cooked with them before and was ready for the challenge to create a recipe using the noodles.
I was approached via e-mail from jslfoods.com to see if I would be interested in creating a recipe using Asian noodles. My submission would then be entered in a contest for best recipes for which I am sure there are probably hundreds if not thousands of other food bloggers involved in the contest.
At the bottom of the post you will find a list of stores that carry these Fortune Asian Yakisoba Noodles. Yakisoba noodles are a product from Japan made with wheat flour and sweetened with a thickened Japanese condiment like Oyster Sauce. To me they are the Japanese equivalent to spaghetti pasta.
Please do not get overwhelmed by the list of ingredients or instructions. Once the prep work is done (the longest part of any stir-fry meal as you know), the actual cooking time is very quick. There are two stages to cooking and the last stage is combining everything with the noodles to allow them to warm through. With that it still cooks quickly and is perfect for any night of the week. Prepping the night before will help too especially when you make this for the first time.
For the shrimp:
- 1 lb. 16/20 ct shrimp - peeled and veins removed
- 1 tbsp. cornstarch
- 1 tbsp. sherry
- 1/2 cup low sodium chicken broth
- 2 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. rice wine vinegar
- 2 pkgs. Fortune Asian Yakisoba Noodles
- 3 small tri-colored bell peppers
- 6 oz. sno peas
- 8 oz. shitake mushrooms - sliced
- 1 small bunch scallions
- 1 large clove garlic - minced
- fresh ginger to taste
- 1 pinch crushed red pepper flakes
- oil for stir-frying (canola or vegetable are fine if you can't do peanut oil)
- Clean shrimp. Remove the shells (save for shrimp stock in your freezer) and remove veins. Place in a bowl with the cornstarch and sherry. Mix and refrigerate while you finish the prep work.
- In a liquid measuring cup mix together the chicken broth, soy sauce, mirin and rice wine vinegar. Set aside.
- Prep your sno peas - I cut mine in half on the bias.
- Prep your bell peppers - remove the stems, seeds and white veins and cut into same size strips.
- Prep your mushrooms - slice them if you did not buy pre-sliced.
- Prep your scallions - remove the root end and slice the white and light green parts to use in the dish. The tops can be for additional garnish if you wish or used in another dish like soup.
- Mince the garlic and ginger and put on a small plate with the crushed red pepper.
- Bring the shrimp back out of the refrigerator.
- Heat your wok with a tablespoon or so of oil. When the oil shimmers it is time to begin stir-frying.
- First take the garlic, ginger and red pepper flakes and stir fry for 30 seconds.
- Add in all of the vegetables and stir fry for about 2 minutes. Remove everything to a waiting bowl.
- Add a bit more oil to the wok as necessary and stir fry the shrimp for about 2 minutes. Keep the shrimp moving.
- De-glaze the wok with the prepared sauce you made, scraping the good bits from the bottom.
- Add the vegetables back to the pan along with the Yakisoba noodles and shrimp. Stir until the noodles are warmed through. About 1-2 minutes.
Cook time: 6-8 minutes
Whether I win first, second, or third place in this contest, I feel like a winner already. When your husband, who is your feared critic says that "This is the best stir-fry you've ever made and it trumps all the others I said were the best", you've already won in my book. The flavor is mild umami - sweet, tangy, spicy which is just so delicious.
To find out more about Fortune products visit jslfoods.com. The Yakisoba noodles are available at these stores for about $2.49 each: Stop 'n Shop, Shop Rite and Giant stores.