YAKISOBA

Yakisoba with Arctic Char

https://bachans.com/blogs/recipes/arctic-char-yakisoba

Noodles are a way to have fun with cooking. Japanese style Yakisoba is a fan favorite. If you see that fresh caught Arctic char ( part of the salmon family) is available I highly recommend it. Smaller fish yet has the delicate flavors of salmon we all love with a deep orange/red color. Yakisoba noodle kits area available at your Asian grocery or Japanese markets. Adding ingredients like crunchy spicy oil gives it an extra kick. I love green onions, so those are usually on hand. Pickled mustard greens were also an added bonus. I love using my Traeger smoker, so the fish gets another layer of flavor.

INGREDIENTS

1 package of Japanese Yakisoba noodles

1 cup water

3 tbsp. Bachan’s

2 tbsp. Toasted Sesame Oil

1/2 cup of chopped green cabbage

1/4 cup sliced or shredded carrots

1 tbsp. sesame seeds

2 tbsp. pickled mustard greens

4 cloves chopped fresh or roasted garlic

1 stalk of chopped green onions

6oz of Arctic Char (salmon) small fillets (Smoked at 250 degrees for 1 hour prior or protein of choice)

Prep time: 20 minutes

Cook time: 25 minutes

Serves 2 people

DIRECTIONS

1. Heat a nonstick or cast iron pan with 1 tbsp. of toasted sesame oil. Add garlic.

2. Sauté on medium heat until the garlic is golden brown and brings a nutty aroma. Add carrots and cabbage. Cook for approximately 5 minutes until tender. Remove all ingredients from pan and set aside.

3. Bring 1 cup of water to boil and add the entire package of noodles to loosen them up. Once boiling; bring heat down to medium and stir the noodles until they are completely loosened up. Keep an eye on the water evaporating, you want to have at least 1/4 cup left in the pan before adding the rest of your ingredients.

4. Add the cabbage, carrots and garlic mixture, choice of protein. In this case I used smoked Arctic Char fish (bones removed), 2 tbsp of Bachan's and mix until thoroughly combined.

5. NOTE for PROTEIN: As shown, I saved one fillet of fish to add on top. I heated all the fish in the oven at 375 degrees for 10 minutes during the cooking of vegetables and noodles. I de-boned one fillet and added to the noodle mixture during cooking.

6. Serve and garnish the Yakisoba with crunchy chili oil, green onions, pickled mustard greens, toasted sesame seeds and an extra drizzle of Bachan's for a healthy and satisfying meal.