Finger lickin' Recipies
Yakisoba 焼きそば - Japanese stir-fried noodle
Yakisoba (Japanese: 焼きそば) or stir-fried noodle is a Japanese dish in which boiled noodles, vegetables, and meat are stir-fried. Soba is made from buckwheat, but the noodles used for yakisoba are made from wheat flour, so they are similar to udon noodles. This dish first appeared on food stands in Japan in the early 20th century. Yakisoba is often eaten as a staple food or side dish in Japan, and there is also a dish called Yakisoba Bread, which is a hot dog bun with yakisoba and then mayonnaise and pickled ginger topped with garnish. Yakisoba bread is also a food that can be easily found at local festivals and convenience stores. On the other hand, there is a dish called yaki udon, which is made by replacing yakisoba noodles with udon noodles. It is a dish commonly eaten in Kitakyushu and Kokura in Fukuoka Prefecture. The prevailing theory is that it was created to replace soba, a noodle made from buckwheat, after Japan was defeated in World War II and the economy collapsed. The original soba was noodles made of buckwheat, but during the war, soba milled with buckwheat was scarce, so Chinese noodles made of wheat were used. Unlike soba, where noodles are dipped in seasoning, it was reborn by frying noodles and seasoning together, and in this process, a large amount of vegetables were added to increase the quantity.1 Persons 20 Min.
Korean Cold Noodle Soup (Mul Naengmyeon, 물냉면)
Naengmyeon is a cold noodle dish of thin, chewy noodles that are made with buckwheat and potato or sweet potato starch. Naengmyeon (냉면) is one of the most popular dishes in summer in Korea. Cold noodles are extremely popular in the summer because it is normally served in a cold soup base (even with ice cubes in it). There are a variety of Naengmyeon in Korean from Naengmyeon in cold beef broth (soup based), mixed spicy Naengmeyon to Kimchi Naengmyeon. A bowl of cold noodles makes you cool down from the hot temperature outside. It is therefore, among many varieties of cold noodle dishes, surely at the top in popularity ranking!2 Persons 10 Min.
This is to convert bibim noodles that you would like to eat on a hot summer day into somen noodles. Topped with a refreshing sauce made with gochujang, cucumber, boiled egg, and vinegar radish, it is excellent compatibility. There is a very spicy impression because it becomes red when the noodles and the sauce are mixed, but it is a popular noodle dish where the spicy and refreshing taste makes the rice cake not stop.2 Persons 15 Min.
There is Koshi with slipperiness, good throat, good for digestion. It is cold in summer and can be eaten warm in winter. Also, by matching your favorite topping, you can make your favorite udon. The aroma of soy sauce making base makes you feel relieved. It is one of the soul foods of Japan that I love from small children to adults.2 Persons 20 Min.