Having eaten Yakisoba growing up and in Japanese restaurants, it is still one of my favorite dishes and a “comfort” food. Yakisoba is better than it looks and sounds. “Yaki” refers to “fried” noodles with your choice of meat, seafood and veggies. The sweet, tangy, thickened sauce is what really makes this dish shine! It imbues the noodles with a deep brown color and gives the whole dish a unique caramelized flavor. Having said all of that, I used Maruchan's fresh yakisoba noodles instead of the soba noodles (buckwheat). I never heard of chili paste or any type of heat used in yakisoba and family doesn’t care for it so I omitted it. In a skillet I added the sesame oil, sautéed Napa cabbage, soybean sprouts, sliced white onions, and carrots until they were mostly tender. Then I added the garlic and noodles, stir fry, then the low-sodium soy sauce (eye-ball) and made sure everything evenly coated. At the end I threw in Kamaboko (Hilo’s Amano Fish Cake) julienne, for flavor, color and texture. Sprinkled green scallions and right before serving I garnished with sharp-flavored benishoga (picked ginger strips). Normally aonori (seaweed flakes) is sprinkled on top as well but I did not have any on hand. While the dish itself had good taste with the vegetables and noodles, it’s not an authentic Yakisoba, missing that key ingredient sauce that this dish is known for. The dish itself was simple and easy to prepare.
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Having eaten Yakisoba growing up and in Japanese restaurants, it is still one of my favorite...