Basic yakisoba noodles
When boiling noodles, use a large pot with plenty of water. If the pot is too small, the noodles won't be able to move around properly, resulting in uneven cooking. Boiling the noodles until they are slightly firm in the center will allow them to become crispy when pan-fried
How to make it
1
Add the steamed noodles to boiling water and loosen them well with chopsticks
2
Bring to a boil over high heat, then turn off the heat and let it sit for 10 seconds
3
Drain the boiling water using a colander, then rinse the noodles thoroughly under running water. (The noodles are slimy, so it's important to rinse them well.)
4
Drain the excess water, add 1 teaspoon of soy sauce and 1 teaspoon of sesame oil, and mix well. Chill this in the refrigerator for about an hour
5
Heat 1 tablespoon of vegetable oil, spread the cooled noodles into a round, flat shape, and fry slowly
6
Once both sides are nicely browned, the yakisoba noodles are ready
Ingredientsfor 2 people
-
- Basic yakisoba noodles
- 300g
-
- soy sauce
- 1 teaspoon
-
- Sesame oil
- 1 teaspoon
-
- salad oil
- 1 tablespoon
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