Yakisoba with Shrimp

Yakisoba is a Japanese noodle that can be best described as the Japanese version of lo mein. This is because they are both thin noodles that are also slightly thick and chewy. Both generally are made as stir-fry, but yakisoba is also enjoyed as a noodle soup and that is the variation we will be cooking from Sandra Lee Semi-Homemade Meals.

What you’ll need

  • 1 32 ounce container of chicken broth
  • 1 cup of peas
  • 1 cup of carrot slices
  • 1 tablespoon of dark sesame oil
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Szechuan stir fry sauce
  • 17 ounces of refrigerated yakisoba noodles
  • 1 pound of medium shrimp, peeled

The first step is to combine the broth, peas, carrots, sesame oil, soy sauce, and Szechuan sauce in a large pot. Set your stove to high heat so the mixture can boil. Once it’s boiled, reduce heat to low and let it simmer for 6 minutes.

Once the 6 minutes are up add your yakisoba and kick the heat up again to high. Allow this to boil and like before return it to a simmer once it starts boiling. This time we will simmer for 2 minutes. When those 2 minutes are up, add the shrimp and simmer for an additional 2 minutes or until the shrimp has been properly heated through.

Your yakisoba should now be ready to serve!

Do so by grabbing the yakisoba first with tongs or a pasta ladle and then pouring in the broth like so.

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I’m generally impressed with Sandra Lee, but I finally found a recipe that didn’t impress. To be fair to Sandra Lee, I think I’ve been spoiled by all the tasty asian cuisine that surrounds Los Angeles.

That and my Janpanese bestie who has spoiled me with her excellent cooking. When you combine these two experiences your standards go up.

I try to not be too snobbish despite this and I will say that most of this recipe was fine, it’s just the broth is lacking in flavor. It’s too bland. Most noodle soups I’ve consumed made from my bestie or at a restaurant tend to be quite flavorful.

I’m guessing the restaurants use fresh marinated chicken broth and this is why their broth is so flavorful, but my friend is able to make flavorful soup without making her own chicken broth. This leads me to believe some sort of spice or ingredient is missing.

I’ll have to ask my friend if she has any insights. For now, I’ll tell you that it needs something to make it richer and I suggest researching what would help contribute to a richer flavor.

Other than that, this was quite good. You can’t go wrong with yakisoba. It’s a comfort noodle for sure and combining shrimp with peas and carrots is never a bad idea.

If you’re picky about that broth, like I was, you could probably cook down the broth and have yourself some marinated stir fry. I could foresee that being a tasty alternative and would love to hear if I’m right.

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Spicy Ground Pork in Basil Leaves

Good news everyone! I have another winner from The Everything Thai Cookbook! 

I made this with my LA bestie one Sunday afternoon at her home in the deep north of the valleys of Los Angeles.

Conditions were fair that afternoon, so fair that I don’t have any notes of interest about our cooking process. I can only say we both liked this recipe and had fun making it together.

Let’s get straight to the punch then!

What you’ll need

  • Juice of 1-2 limes
  • 1/2 pound of ground pork
  • 3 tablespoons of fish sauce
  • 1 shallot, thinly sliced
  • 1/4 tablespoon ground dried chili pepper
  • 5 sprigs cilantro, chopped
  • 1 tablespoon toasted rice powder
  • Lettuce and/or large basil leaves

The first step is to squeeze half of the juice of a lime on the pork. Let it marinate in the juices as you slice your shallot and chop your cilantro.

Now get a skillet out and heat it on high. Add a couple of tablespoons of water and stir in the pork. Cook it completely through then remove the excess fat.

We are now ready to combine everything but the lettuce and basil into a bowel. Do so and  feel free to adjust lime juice to taste.

Once everything has been throughly mixed you will be ready to serve and eat!

The consumption and serving protocol is a lot like chips and salsa only with meat and lettuce. Lettuce being your chips and the pork being the salsa. Both require scooping and placing in your mouth!

As I mentioned earlier, this turned out extremely well. My bestie and I were pleasantly surprised. Even my bestie’s husband liked it and he can be a little picky in comparison to the two of us.

Taste wise it reminds me a lot of Vietnamese noodle bowls only without the noodles. I think this is because both use ground pork, basil, and light fish sauce.

The ground pork gives both dishes a grainy and chewy texture that is complimented with a slight tang from the fish sauce.

All in all I am so pleased to have another win from this cookbook and look forward to the next recipe.

Hope all of you enjoy this as well!

 

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