Yakisoba Although soba is mentioned in the name of this dish it is usually made with egg noodles but you could use buckwheat noodles if you wish. This recipe calls for a bottled Yakisoba sauce which is worth looking for in your local Asian / Japanese supermarket or ordering online as it makes this simple dish.

Recipes from the book Tell me more about the book How to make sushi rice Sweet potato uramaki Omusoba Japanese curry Yakisoba Sweet sake carrots Green tea truffles

	Ingredients 125g egg noodles little vegetable oil for frying 1 small onion 1 small carrot 6 babycorns 12 mangetout or snow peas 1 small red pepper 8 asparagus tips 1 pak choi 3 to 4 tbsp yakisoba sauce nori seaweed, sesame seeds and pickled ginger for garnishing.	First of all cook your noodles in plenty of boiling water for 3 to 4 minutes and then cool under cold running water. Drain.
		Heat a little oil in a frying pan or wok and start to stir fry the sliced onion, thinly sliced carrot, babycorn, thinly sliced pepper and asparagus tips. Do this for five minutes until the vegetables have started to brown and are slightly softened.
		Add the pak choi leaves and continue to stir fry for 1 more minute.
		Add the water and the noodles and allow the steam from the pan to warm the noodles through. Add the yakisoba sauce, mix everything together thoroughly, and serve immediately. Garnish with nori seaweed, pickled ginger and sesame seeds.