Thursday, August 9, 2012

Olympic Party (5): Yakisoba

For this final inclusion into the Olympic party menu, I'd like to thank my friend Mariane who not only made this dish and brought it to the party, but agreed to share the recipe with the rest of you! Yakisoba is basically a stir-fried Japanese noodle dish. It can be created with many variations, and this one is perhaps not the most authentic (the bacon's a red flag), but it was delicious nonetheless, and a popular addition to the table.

In addition to the noodles, sweet onions, crisp and salty bacon, slightly sour cabbage, and a peppery finish create a myriad of flavors that balance beautifully on your tongue. These noodles were highly addictive, and I very much enjoyed leftovers after the party was long over. They were definitely worth the wait! I'm glad to have the recipe so I can make them myself in the future. I hope you will too :)

Serves 8 to 10

1 lb dry spaghetti, broken in half
2 lbs bacon
1 head savoy (green) cabbage, chopped into 1-inch pieces
2 medium white onions, chopped
Soy sauce, as needed
Worcestershire sauce, as needed
Kosher salt and freshly ground black pepper

In a pot of boiling salted water, cook the spaghetti until al dente. Drain and set aside (you can also use leftover spaghetti for this recipe).

Meanwhile, cook the bacon in a large skillet until crisp. Remove the bacon from the pan to a paper towel-lined plate to drain, then crumble into 1/2-to-1-inch pieces.

Leave the bacon grease in the skillet. If it seems excessive, discard some of it, and then cook the onions in the remaining bacon grease until softened and translucent. Add the cabbage to the skillet and cook until slightly wilted. To the skillet add the cooked spaghetti and season the mixture with soy sauce, Worcestershire sauce, salt and pepper. Cook the mixture over low heat to allow the flavors to develop, stirring regularly. Add the crumbled bacon and give the mixture a final stir. Adjust seasonings as needed. Serve hot.

Check out all the Olympic Party posts here...

Part 1: Menu, Cheese Board, and Sangria
Part 2: Spanakopita
Part 3: Cottage Pies
Part 4: Har Gow Shrimp Dumplings
Part 5: Yakisoba


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