SEAFOOD YAKISOBA
This traditional Japanese preparation is a beloved dish on the globally influenced menu at The Peninsula Tokyo’s Lobby Restaurant.
Preparation:
• Make the sauce by mixing all the listed ingredients together. Set the mixture aside.
• 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.
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Ingredients
Noodle stir-fry
- 200 g egg noodles or soba noodles
- 20 g sliced scallops
- 30 g shrimp tails
- 25 g squid rings
- 20 g black fungus
- 20 g button mushrooms
- 20 g Chinese cabbage
- 20 g sliced bok choy
- 5 g yellow chives
- 20 g julienned red bell pepper and carrot
Sauce
- 15 g oyster sauce
- 4 g dark soy sauce
- 2 g sugar
- 5 ml sake,
- 2 g minced garlic
- 2 g chopped ginger
- 2 ml sesame oil
- 5 g doubanjiang (also called broad bean chili sauce)
- 30 ml canola oil
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Arroz Caldo
A beloved staple of Filipino cuisine, Arroz Caldo (or “warm rice”) combines Chinese and Spanish influences, and this recipe has been handed down among chefs at The Peninsula Manila’s Lobby restaurant for more than four decades. The recipe yields 12 servings.