Asparagus & Sausage Yakisoba

I made this asparagus & sausage yakisoba (Japanese fried noodles/焼きそば) using available ingredients in the fridge. Usually yakisoba has cabbage as the main vegetable, but asparagus is certainly nice for a change! Sausage adds a lot of instant flavour to the noodles. This recipe is a convenient, easy and fast version of yakisoba to make.

See Also:

• Pork & Cabbage Yakisoba
• Asparagus & Bacon Omelet-in-a-Hole
• One-Dish Meals Recipes

STEP-BY-STEP PHOTOS (Asparagus & Sausage Yakisoba)

Prepare onions (cut to thin wedges), carrot (sliced thinly diagonally), sausages (cut to short sections) and asparagus (prepped according to this tutorial & sliced to short sections).

Spread out the prepared ingredients in a pan. Season all except the sausage with salt & pepper. Pan fry everything until the onions are soft and asparagus are cooked.

Mix the pan-fried items well and push them to the side of the pan. Add a packet of yakisoba noodles (microwaved for 45 seconds) to the pan. Drizzle some sake or water over the noodles.

Gently loosen the noodles with chopsticks or spatula. As the noodles have been previously warmed in the microwave, they will loosen easily without breaking.

Pour yakisoba sauce (made of Japanese worcestershire sauce pictured above + oyster sauce + soy sauce). Also add a splash of chicken stock (or water) over the contents of the pan. Stir fry everything briskly at high heat until well-mixed.

Garnish with pickled red ginger & dried laver flakes – a yummy Japanese-style fried noodles is ready for lunch!

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Asparagus & Sausage Yakisoba Recipe

This recipe is for one bundle of fresh yakisoba noodles. Add up the ingredients according if making more portions.

You can substitute the homemade yakisoba sauce with a bottle of instant store-bought yakisoba sauce, though I think it’s really fun & easy to make your own sauce.

Check out the step-by-step photos on the previous page.

Serves: 1-2

Prep Time: 7 mins

Cook Time: 8 mins

Ingredients:

• 1/2 tbsp oil
• 50g sausage sliced thinly & diagonally
• 3 thick asparagus spears prepped and cut to short sections
• 1/4 onion cut to thin wedges
• 6 slices thinly sliced carrots
• 1 packet (about 150g) fresh yakisoba noodles warmed in the microwaved for 45 seconds
• 1-2 tbsp chicken stock (or water)
• 1 tbsp sake (or water) for sprinkling on the noodles
• salt and pepper to taste

(A) Sauce (Mix well)

• 1 tbsp Japanese Worcestershire sauce
• 1/2 tbsp oyster sauce
• 1/2 tbsp soy sauce

Suggested Garnishes

• beni shoga (pickled red ginger)
• aonori (Japanese dried laver flakes)
• bonito flakes

Directions:

1. Pan fry ingredients. Heat oil in a pan. Spread out the sausage, asparagus, onion and carrot in a pan. Season everything except sausage with salt & pepper. Pan fry until the onions are softened and the asparagus are cooked. Then stir fry everything together and push it to the side of the pan.
2. Make the fried noodles. Add yakisoba noodles, sprinkling sake or water on them. Gently the noodles using chopsticks or spatula. Pour yakisoba sauce (A) evenly over the contents. Stir fry briskly in high heat so that everything is well coated in the sauce. Season to taste.
3. To serve, plate the noodles and garnish with pickled red ginger, seaweed flakes and/or bonito flakes.

Cooking Note(s):

1. Warming up the noodles in the microwave make them separate easily without breaking during stir-frying. You may also heat the packet (ensure it is heat-safe) in a bowl of hot water or steam the noodles.
2. Pan fry the ingredients (step 1) without moving them too much so that they can brown a little. This adds more flavour to the dish.
3. You can use your favourite sausage for this recipe. My personal favourite is Japanese-style Arabiki sausage since this is a Japanese dish.

Ingredients Used: aonori • asparagus • beni shoga • bonito flake • carrot • chicken stock • onion • oyster sauce • sake • sausage • soy sauce (light) • worcestershire sauce • yakisoba noodles