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07 July 2013 @ 08:09 pm
Molly is a bit Drunken (Yakisoba) Noodle  
This recipe is straight-up chicken yakisoba, but oh dear god I'm drunk 'cause we had to season our wok before using it for the first time, and it's fucking hot here, which means that it was EVEN HOTTER in our kitchen, so to cool off I had a beer, then I had another beer with dinner (which was SO GOOD OH MY GOD) and now I'm sitting here, full and fat and sassy and SUPER DRUNK trying to upload a recipe on my blog using a miniature keyboard and IT REALLY ISN'T WORKING OUT SO GREAT.

Other title options included "Wok the Wok Yakisoba" and "Rock the Wok Yakisoba," and may be in fact used later after I sober up and realize that I shouldn't be allowed on Livejournal when drunk.



Molly is a bit Drunken (Yakisoba) Noodle

1 tbsp vegetable, peanut, or canola oil (NO olive oil)
1 tbsp sesame oil (REQUIRED go buy some it is so tastyyyyyyyyy)
1 chicken breast, cut up into 1" pieces
2 tbsp minced garlic
2 tbsp Thai red chili paste

1/2 cup soy sauce

1 tbsp sesame oil
1/3 green cabbage, sliced up into pieces no longer than 3" and no wider than 1/4"
2 carrots, cut up small
1/2 yellow onion, sliced
4-5 green onions, sliced (white and green parts both)

1 lb yakisoba noodle though I must confess I'm seriously considering using 3 cheap-ass ramens, blanched, next time

Kizami shouga (red pickled ginger stuff), for garnish


- Heat canola and sesame oils in your wok over medium-high heat. My stove is new to me, so I won't even try to guess what heat-level I used.
- Toss in the cut-up chicken, garlic, and chili paste.
- Cook a minute or two, until the chicken is apparently cooked through.
- Add soy sauce and simmer heartily for at least 2-3 minutes.
- Transfer this mess into a small mixing bowl and set the bowl aside.

- In your now empty wok, add 1 tbsp sesame oil.
- Add cabbage, carrots, onion, and green onion.
- Stir-fry until wilted. This took longer than I was expecting, but that may've been because I was hungry and fast-approaching not at all sober at this point.
- Once the veggies are wilted (but not dead) - and might I mention that it's the goddamn cabbage you want to check, 'cause that stuff is a BITCH - add the chicken/spices/soy sauce mix to it.
- Stir that around 'til it's well combined.
- Add in the noodles and stir until everything is uniform.

- Remove from heat and serve immediately. Garnish with kizami shouga (the thin-sliced red pickled ginger you see in Japanese dishes a lot).
- Goes waaaaaaaaay too well with beer.


Current Location: Living room sofa
Current Mood: drunkdrunk
Current Music: Opening to BakaTest, for some reason (season 3, plz?)