Pan fried noodles with pork and pak choy from Harumi's Japanese Cooking by Harumi Kurihara

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Notes about this recipe

  • Rinshin on September 07, 2017

    The soup paste Harumi used is called weipa in Japan. It's normally in a can and it's a thick somewhat dry paste and can be bought via Amazon. Works great in many soups, fried rice, stir-fries giving Japanese version of Chinese tastes. https://www.amazon.com/U-eipa-Ajiha-cans-500g/dp/B001TCXHY4/ref=pd_sbs_325_1?_encoding=UTF8&psc=1&refRID=VCK5ZPXYBSKKV9HCA3M4

  • Rinshin on September 07, 2017

    Best to make sauce first because panfried noodle will soften when it sits. Best to use ramen noodle without any seasoning cooked very al dente and rinsed in cold water. Drained well. When the sauce is cooked, pan fry the noodles without stir frying to get some crust on one side and flip over to get the crust on other side. The soup paste is hard to come by unless you shop at Japanese markets or online (it's called weipa) so best to replace the water used in this recipe with chicken stock and skip on 1 tsp soup paste. Added 1 T rehydrated small shrimp and this dish needs to be finished off with at least 1 T vinegar or more to taste. The taste of the sauce is reminiscent of hot and sour soup. Too bad it shows yakisoba in small writing because this is not yakisoba. Instead, it's what is called Chinese style Ankake soba in Japan. The taste is good and I would repeat this recipe with the changes. Uploaded a recipe photo.

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