Kimchee Yakisoba

Some cool japanese food recipes images:

Kimchee Yakisoba

Image by knaakle
1 package of yakisoba noodles (with yakisoba powder) left over from last week
1 small onion, sliced into rings
1 jar of kimchee, purchased on a whim
oil
frying pan

Brown the onion slices in the oil on medium heat. Cut the larger rings with spatula for easier frying and consumption. Before the onion is completely cooked (meaning, many are brown on the edges and somewhat clear, but a few are not quite soft enough), add five forkfuls of kimchi and a teaspoonful of the kimchi juice. Stirfry that up for a minute, then add the noodles to a nicely-oiled patch of the pan. With spatula, loosen the noodles and stir around until well-oiled, then mixed everything together. After a minute, add the yakisoba spices to taste.

(Be careful: the yakisoba flavoring is somewhat sweet, and the kimchee tastes of vinegar and pepper. I think next time I'll add less yakisoba flavoring and more kimchi.)

Stir and stir until the noodles are evenly brown. Dump onto a plate. Top with two small forkfuls of kimchee. Serve hot in an air-conditioned one-room apartment on the hardwood floor. Recommended drink: LoveBody, a name of a Japanese tea, light as water but still complementing just about anything you can make in Japan. Eat all of it, even though it's enough for two people. Blog about your original recipe. Repeat the following night.

01.06.2009: Japanese noodles with bok choy and tofu

Image by bookgrl
Basic recipe here, but I made quite a few changes. Which I may detail when I'm no so freakin' tired.

G'night!