Fried Noodles (Yari-Soba)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2-3 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 to 3 medium-size dried shititake mushrooms 8 ounces fresh ramen, or 6 ounces dried noodles 3 tablespoons vegetable oil
2 pieces fish cake Tempura 1 small to medium-size onion, chopped 2 teaspoons minced gingerroot
2 cups coarsely chopped green cabbage leaves 1 tablespoon mirin 2 to 3 teaspoons soy sauce
2 to 3 dashes ground sansho pepper or black pepper salt to taste



1 Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut off stems. Slice mushrooms thinly. Bring 3 quarts water to a boil in a large pot; add ramen. Cook 1 to 2 minutes or until tender yet firm to the bite. Rinse ramen quickly; drain well. Toss with 1 tablespoon of the oil; set aside.
2 Cut fish cakes in half, then into thin strips. Heat remaining 2 tablespoons oil in a wok or large skillet over medium-high heat. Add onion and gingerroot and stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 3 minutes. Add fish strips. Sprinkle with mirin. Stir-fry 1 minute more. Add ramen; toss until hot. Season with soy sauce, pepper, onions and salt.
3 Notes: Yaki-soba is a popular throughout Japan. It isn't made with soba at all, but with a thin noodle similar to ramen. Meat, fish and vegetables are fried together Chinese-style in a large pan or on a grill. On Okinawa, I've eaten it with pork and vegetables, and in Nagoya, with squid and octopus tentacles. My version includes fish cake tempura, popular in Kyushu. You can substitute shrimp, ham, beef, pork or chicken. For a satisfying meal, serve with a platter of Pan-Fried Pork & Cabbage Dumplings.

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