Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Collection (2)Yakisoba Followup-To: rec.food.cooking Date: 9 Oct 1999 08:48:57 -0600 Organization: cs.com Lines: 48 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <63c94801.252d6d92@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36345 YAKISOBA 3/4 to 1 lb. boneless inexpensive steak (semi-frozen) 2 pkg. Birds Eye frozen Japanese or Chinese style vegetables 3 to 4 pkg. Ramen noodles, broken up soy sauce salt and pepper to flavor 2 Tbsp. oil Cut semi-frozen steak into thin bite size pieces and stir-fry over medium heat until thoroughly browned, heat 2 quarts water to rapid boil while stir-frying meat. Add 1 to 2 seasoning packets of seasoning mix from noodles to steak. Add Ramen noodles to water and boil 3 minutes. While cooking noodles, add vegetables and soy sauce to taste to steak and heat thoroughly. When noodles are done, drain and add to steak and vegetable mixture. Salt and pepper to taste. Note: Chicken, pork or shrimp can be substituted for steak. MIKADO YAKISOBA 1 1/2 lb. fresh soba noodles 6 Tbsp. vegetable oil (divided) 2 cup sliced onion 2 carrots, sliced 2 zucchini, sliced 1 cup chopped cauliflower 3 cup nappa or bok choy, chopped 6 Tbsp. Japanese Worcestershire sauce 1 Tbsp. sake 1/2 tsp. salt 1 lb. small cooked shrimp Cook the noodles in boiling water until just tender, about 1 minute. Drain and rinse in colander and spread them on a kitchen towel to dry slightly. In a large skillet or wok, heat 2 tablespoons oil over high heat, then add onions, carrots, zucchini, cauliflower and nappa or bok choy. Stir-fry until the carrots begin to soften. Remove from pan. In a small bowl, stir together the Worcestershire sauce, sake and salt. Heat the remaining 4 tablespoons oil in a skillet and add the noodles. Toss with wooden spoon until the noodles begin to brown. Add the vegetables and shrimp, then pour the sauce over them and toss mixture until well combined. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.