Pan-Fried Crisp Chukasoba with Vegetables and Seafood

Chukasoba noodles can be served hot in a broth, cold with dressing, or stir-fried. This recipe provides yet another method for preparing and enjoying these versatile noodles.

My mother used to cook chukasoba completely submerged in heated oil. Cooked that way the noodles were completely crisp, golden, and delicious. However, I remember that the dish, which closely resembled the famous Chinese-American dish chow mein, was a bit heavy on my stomach. My version of fried <