Stir-Fried Chukasoba Noodles for a Party

Name: Stir-Fried Chukasoba Noodles for a Party (Gochiso Yakisoba)
Cuisine: Japanese
Ingredients: 5 medium shrimp, peeled and deveined, but tail left on; 2 scallops, cut in half horizontally to make thinner disks; ½ small chicken breast fillet, cut into thin 2-inch-long strips; 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); ¼ teaspoon salt; ½ beaten egg white; 2 teaspoons potato starch; 1 dried shiitake mushroom, soaked in cold water 20 minutes; ½ cup vegetable oil; 1 large outer leaf of head cabbage (about 2 ounces), cut into 1-inch-wide strips; ½ small carrot, cut into thin sticks; 1 ounce cooked fresh or canned bamboo shoots, cut into thin sticks (about ¼ cup); 1 ounce cooked fresh or canned bamboo shoots, cut into thin sticks (about ¼ cup); 1 ounce green bell pepper, cut into thin sticks (about ¼ cup); 1 cup soybean sprouts; 3 peeled thin ginger slices, julienned; 1 ounce onion, cut into thin strips (about ¼ cup); 4 ounces fresh chukasoba noodles for yakisoba (available at Japanese food stores, in the refrigerator case); 4 ounces fresh chukasoba noodles for yakisoba (available at Japanese food stores, in the refrigerator case); ⅓ cup chicken stock; 1½ teaspoons shoyu (soy sauce); 1½ teaspoons shoyu (soy sauce); 1 teaspoon oyster sauce (a Chinese condiment found at regular supermarkets); 1 to 2 teaspoons Worcestershire sauce; ½ teaspoon sugar; Ground white pepper to taste; Tamari to taste

Gochiso Yakisoba

Preparation info

Yields
1
serving

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Wherever outdoor festivals are held in Japan, they are accompanied by traditional and contemporary festival foods sold from outdoor, makeshift food stalls. There are octopus dumplings, apricots covered with millet or rice syrup, shaved ice with colorful syrup, grilled sweet corn, grilled chicken pieces on skewers, and boiled potatoes with butter. And always there is yakisoba, stir-fried chukasoba noodles.

A yakisoba stand, which is similar in size to a New York

Ingredients

Asia
Japan
Pasta
Fish course

Ingredients

Method