Yakisoba
Yakisoba is a popular dish in Japan and from what I gather it’s a common as streetfood specially at festivals. The name translates to “fried noodles” and is originaly inspired from the Chinese cousine.
It works well to cook in the Trangia 27 for one, but for two or more I would recommend a larger cookset.
You’ll need about 0,5 liters of water including washing up and fuel for 20-25 minutes of cooking.
Ingredients
2 rolls of noodles
1 tbsp neutral oil
100 g boneless pork chops
5 g grated ginger
1 grated garlic clove
1 carrot
100 g cabbage
3 mushrooms
1 spring onion for garnish
Sauce:1/8 dl Japanese soy
1/8 dl Worcestershire sauce
1/8 dl ketchup
1/2 tbsp sesame oil
How to
Prepare at home
Mix the sauce in a small jar
Grate the ginger and garlic if you don’t want to bring a grater outdoor
On site
Boil the noodles almost ready and put to the side. (originally the noodles should be rinsed in plenty of cool water but if you dont have access to running fresh water that step can be skipped)
Thinly slice the pork and fry it for 5 minutes in a dry pan until all excess fluid is gone.
Add oil to the pork and fry it golden for a couple of minutes
Lower the heat to medium and add the ginger/garlic paste for a minute or two. Be careful to not burn it, the garlic will become bitter then.
Slice the carrot and cabbage thinly and cut the mushrooms bite sized, add them and fry for 5 minutes
Add the noodles and the sauce and stir until all is combined.
Plate up in a bowl, (or eat straight from the cooking pot), and garnish with the sprin onions.
