Yakisoba (Japanese Fried Noodles/焼きそば)
When I was in Oahu, other than stuffing my face with malassadas (malasadas), sampling local Hawaiian cuisine, and feasting on shrimp, I ate Japanese food almost every day. Oahu is a real gem for Japanese food, thanks to the many Japanese tourists and also locals who are obsessed with Japanese cuisine.
There are countless authentic Japanese restaurants dotting Waikiki Beach: ramen joint, sushi bar, izakaya, and yakiniku (Japanese BBQ). I was in Japanese food heaven during the vacation; the abundant seafood and fresh produce accentuate the already great taste to tempting perfection.
Yakisoba or Japanese fried noodles/焼きそば is one of the dishes I particularly enjoyed during my stay there. Yakisoba is pretty much the Japanese version of Chinese chow mein, but there is a certain appeal about yakisoba—the ramen noodles and the sharp-flavored benishoga (picked ginger strips) make yakisoba a bright-tasting noodle dish. I loved it.
I made yakisoba yesterday, using the simplest and mostly inexpensive ingredients. The end result was two servings of deeply satisfying and filling meal, all for less than $5. I am entering this yakisoba post to Blog Away Hunger, a charity event pioneered by my friend Marc at No Recipes. It’s an ongoing event that fights global hunger and in support of The World Food Program.
If you are a food blogger, I strongly urge you to participate in this event because doing good deeds shouldn’t have to wait till the holidays. If you are a reader and would like to participate, click here to donate now. Thank you!
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