Curry yakisoba is a delicious and healthy meal. It is an excellent choice for a light dinner, and is suitable for any occasion. The flavor of curry and tamari soy sauce is a great combination and should be used together. It is vegan and spicy and has a nice texture. There are many kinds of yakisoba, and you can make it in various combinations, based on your preferences.
Curry Yakisoba Recipes
Curry Yakisoba
Over the years, yakisoba makers have explored different ways of serving the popular street food. Different sauces and flavorings are an obvious choice. Curry yakisoba has become one of the favorite ways of eating this dish. Curry in Japan has a long and interesting history—one that could fill an entire book. Introduced early on by seafaring travelers, it was considered a British, Western food. The Japanese Navy loved the stuff, and even to this day, Fridays are considered curry day. Most Japanese curry is very mild.
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Servings: 4 bowls
Calories: 270kcal
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Equipment
Ingredients
- Vegetable oil for frying
- 1â…“ pounds noodles cooked, such as Chukasuimen
- 1â…“ cups Pork Chashu diced
- 1â…“ cups chopped cabbage
- Salt
- ground black pepper Freshly
- 1â…“ cups bean sprouts
- ¼ cup soy sauce
- 4 teaspoons curry powder
- Benishoga red pickled ginger
- Aonori dried green nori
- Katsuobushi bonito flakes
Instructions
- Heat a large wok over high heat. Add a little oil and loosen and fry the noodles with just enough oil to keep them from sticking.
- When the noodles are slightly browned, about 3 minutes, remove from the wok and set aside.
- Add a little more oil to the wok and stir-fry the chashu for 1 to 2 minutes.
- Add the cabbage with a little salt and pepper. Cook until the cabbage starts to soften, about 2 minutes. Add the noodles and bean sprouts, and toss to mix.
- Pour the soy sauce evenly over the yakisoba. Mix well. Sprinkle the curry powder over the yakisoba and mix again. Stir-fry for another 1 to 2 minutes.
- Serve topped with pickled ginger, nori, and bonito flakes.
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Notes
Try to find a Japanese curry powder. It tends to be a bit milder than anything from India or Thailand.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 52g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 819mg | Potassium: 219mg | Fiber: 5g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Pressure Cooker Curry Yakisoba
Ingredients:
- 2 cups yakisoba noodles
- 1 tablespoon oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 200g chicken, beef, or tofu, sliced
- 2 tablespoons curry powder
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Garnish: Green onions, sesame seeds
Instructions:
- Sauté Aromatics: Begin by setting your pressure cooker to the sauté setting. Add the oil, allowing it to heat up. Introduce onions and garlic, stirring until they are softened and aromatic.
- Add Proteins: Add your choice of chicken, beef, or tofu. Cook until they are just browned. They don’t need to be cooked through at this stage, as they’ll continue cooking under pressure.
- Introduce Vegetables: Add bell peppers and carrots to the mix. Give everything a good stir, ensuring the ingredients are well combined.
- Season: Sprinkle in the curry powder, salt, and pepper, mixing well to coat the ingredients evenly.
- Noodles and Broth: Place the yakisoba noodles on top but do not stir them in. Pour the broth over the noodles, ensuring they are submerged.
- Pressure Cooking Time: Secure the lid of the pressure cooker and set it to cook on high pressure for 3 minutes.
- Release Pressure: Once the cooking time is up, do a quick release of the pressure. Be careful of the steam.
- Mix and Serve: Stir the contents well to combine. The residual heat will continue to cook and soften the noodles. If they seem a bit underdone, don’t worry, they’ll reach perfection in a couple of minutes.
- Garnish and Enjoy: Serve the curry yakisoba garnished with sliced green onions and a sprinkle of sesame seeds.
Tips for making Curry Yakisoba
Serving Suggestions
- Recommended Sides and Garnishes: Elegantly pair your Curry Yakisoba with sides of pickled vegetables; the tangy crispness is a refreshing contrast to the warm, spicy notes of the curry. A sprinkle of sesame seeds or a dash of chili flakes can accentuate the textures, making every bite a symphony of flavors.
- Beverage Pairings: A cold, crisp glass of white wine, particularly a Riesling with its sweet undertones, can cut through the spice, offering a balanced, refreshing sip after each bite. For a non-alcoholic option, a chilled glass of iced green tea complements the spices and revitalizes the palate.
- Alternative Serving Styles: Consider serving the Curry Yakisoba in a lettuce wrap for a crunchy, fresh twist, or atop a bed of steamed rice for a hearty, fulfilling meal. The playful contrast of textures and flavors elevates the dining experience to new, delightful heights.
Cooking Tips
- Tips for Perfection: Consider toasting the curry powder briefly before adding the liquids; it awakens the spices, offering a depth of flavor that’s both intense and aromatic. Always opt for fresh noodles; their absorbent nature makes them a vessel, carrying the robust curry flavors in every bite.
- Mistakes to Avoid: Avoid overcooking the noodles; they should be tender yet al dente, a dance of textures alongside the soft vegetables and succulent proteins. Be cautious with the curry powder; its richness should enchant, not overpower. Balance is the key, a harmonious blend that enchants the palate.
FAQs of Curry Yakisoba
- Can I make Curry Yakisoba ahead of time? Absolutely. You can prepare the dish a day ahead, allowing the flavors to meld and intensify. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of broth to rejuvenate the noodles and curry.
- How do I store leftovers? Place any remaining Curry Yakisoba in an airtight container and refrigerate for up to 3 days. The flavors often deepen over time, offering a different yet equally delightful dining experience upon every reheated serving.
- Can I use other types of noodles? Indeed, while yakisoba noodles are traditional, feel free to explore with udon or rice noodles. Each brings a unique texture and character, weaving its own narrative into the rich tapestry of flavors.
- Is there a vegetarian version of Curry Yakisoba? Certainly! Swap the chicken or beef with tofu or an assortment of vibrant, crunchy vegetables for a vegetarian spin. The curry, like a chameleon, adapts, highlighting the fresh, earthy tones of the produce.
- Can I freeze Curry Yakisoba? While it’s best enjoyed fresh, you can freeze Curry Yakisoba for up to a month. Thaw in the refrigerator and reheat on the stovetop. A dash of broth or water can help refresh the texture of the noodles and bring the dish back to life.
Dive into the magical world of Curry Yakisoba! Discover the secrets to perfecting this spicy, savory dish and let your palate embark on a culinary journey. Click, cook, and savor!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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