5.01.2010

holly's yakisoba


my sister-in-law holly makes to die for yakisoba. this is her recipe, although the measurements are not perfect (she just throws a little of this and a little of that) and i have yet to make it even close to as good as hers is. and she claims her dad's is even better. oy. so let's get started.


you'll need a package of chicken, linguine noodles, broccoli, carrots, snow peas, sliced mushrooms, a bunch of green onions, garlic, soy sauce, oyster sauce, sesame seed oil, peanut sauce, vegetable oil, and sugar. this recipe moves very quickly, so make sure you have everything done (vegetables chopped, meat marinated) before you start cooking.

start by marinating your chicken. slice it into cubes and put into a bowl. add 1/4 cup oil, 1 tablespoon of sesame seed oil, salt and pepper, a teaspoon of minced garlic, and a tablespoon of soy sauce. stir to coat chicken, and leave it as you dice your vegetables.

julienne your carrots (i like a lot of carrots and this takes a long time, so sometimes i buy them already cut in a bag at the grocery) and put into a bowl; cut up your broccoli, put in a bowl; same with the mushrooms and green onions. make sure you have your sauces out and ready to go.

once you're ready, start a large pot of water to boil. once it's boiling, add 3/4 of a package of linguine noodles and cook according to package directions.

as your noodles are cooking, put some oil into your wok (or skillet) and stir fry the carrots and broccoli for a minute or two.


then pour a small amount of water (about 1/4 cup or less) into the mixture


and cover. allow the vegetables to steam for several minutes.


then flip your lid upsidedown and pour your carrots and broccoli into the lid.


add a little bit more oil and pour your meat (marinade and all) into the hot wok (skillet)

and stir fry until no longer pink.


add your mushrooms (dave hates mushrooms, so i skipped them this time, but you should NOT skip them. they really add a flavor to this dish that is delish), snow peas,

and green onions,


one bowl at a time, stir frying inbetween each. my brother says that the more oil this dish has, the better it tastes, so you could add more oil if you think it needs it.

now add your carrots and broccoli back in.


fill a ladel (or 1/4 cup measuring cup) full of soy sauce and then pour sugar into it until you can see the sugar making a peak at the top. pour that on top of your chicken and vegetables.


your noodles should just be finished, so drain them completely and pour them into the wok (skillet).


use two spoons or a big wooden fork and spoon to mix the veggies, chicken, and noodles together. add about 1/4 to 1/2 cup oyster sauce ( do NOT lick your finger if you get some on it. this stuff is not good by itself. too fishy),


a small amount of sesame seed oil, a little bit of soy sauce, and then sprinkle the whole dish with sugar. add some salt and pepper, then peanut sauce and worcestershire sauce to taste.


stir fry and mix well, and serve immediately.


this is so yummy, and i almost think it's better the next day. it takes some practice to get the veggies and chicken all ready in time so that your noodles are still hot (it makes a difference if they've cooled off) when you mix, but the more you make it, the better it tastes each time. i also highly recommend a wok, unless you have an enormous skillet. good luck!

holly's yakisoba

1 package of chicken breast tenders, cubed and marinated in:
1/4 cup oil
1 tbsp. sesame seed oil
salt & pepper
1 tsp. minced garlic
1 tbsp. soy sauce
3 carrots, julienned
2 stalks of broccoli, chopped
1/2 package of mushrooms, sliced
a handful of snow peas
1 bunch green onions, sliced
1 package linguine noodles
sesame seed oil
soy sauce
sugar
oyster sauce
peanut sauce (spicy)
worcestershire sauce

start a large pot of water to boil. once it's boiling, add 3/4 of a package of linguine noodles and cook according to package directions. as your noodles are cooking, put some oil into your wok (or skillet) and stir fry the carrots and broccoli for a minute or two. then pour a small amount of water (about 1/4 cup or less) into the mixture
and cover. allow the vegetables to steam for several minutes. remove and set aside. add a little bit more oil and pour your meat (marinade and all) into the hot wok and stir fry until no longer pink. add your mushrooms, stir fry. add snowpeas, stir fry. add green oinions, stir fry. add carrots and broccoli, stir to combine. fill a ladel (or 1/4 cup measuring cup) full of soy sauce and then pour sugar into it until you can see the sugar making a peak at the top. pour that on top of your chicken and vegetables.

your noodles should just be finished, so drain them completely and pour them into the wok. use two spoons or a big wooden fork and spoon to mix the veggies, chicken, and noodles together. add about 1/4 to 1/2 cup oyster sauce, a small amount of sesame seed oil, a little bit of soy sauce, and then sprinkle the whole dish with sugar. add some salt and pepper, then peanut sauce and worcestershire sauce to taste. toss to mix noodles, veggies, and sauces.

6 comments:

jenn said...

oh my goodness, that looks so DELICIOUS!! I'm definitely going to try this in the next meal rotation... mmmm, i'm salivating already!

Smita Srivastava said...

Looks so yummy n inviting .. Great recipe too ...

- Smita
http://littlefoodjunction.blogspot.com/

Holly said...

To make it a little better. . . at the end after all the sauces are added sprinkle sugar over the whole thing one more time and add salt and pepper to taste. It should have a sweeter taste to it when you serve it.

the emily said...

thanks holly!

Dreaming of Palm Trees said...

You've inspired my lunch for today!

xoxo,
Dreaming of Palm Trees

Holly or James said...

If you ever read this comment. . . I think I told you to use too much oil in the chicken marinade. You may want to cut in half. There shouldn't be a pool of oil once the chicken is cooked (when you pour in the mushrooms and peas etc.). The oil should basically be cooked out. (: