Apr 30 2014
I had some left over boneless pork loin ribs and wanted a recipe to use it up and needed something with sauce since some of it was dry. I found this recipe for Japanese Yakisoba that looked good. Then my plans changed; my wife’s 96 year old aunt is home with a full time nurse and needed some chicken and noodle soup they could puree for her. So I bought a split fryer and would use half for chicken and noodles and half in the Yakisoba for tonight’s supper. I’ll freeze the leftover pork for later.
I cleaned the chicken this morning and got it in the fridge to dry awhile. I started my Traeger and heated it to about 250 deg. I rubbed a little Hellman’s mayo on it and some MoRockin seasoning and got it in the smoker and eased up the temp to 350 deg. It took just over an hour to get it to 175 deg. breast IT.
When it had cooled some I made up the noodle soup and used the meat from a breast. My wife took it down to her aunt along with the leg quarter and a wing for the nurse before supper.
For my Yakisoba I used the meat from a breast and a leg. I made up the Yakisoba sauce and prepped all the veggies. It went together pretty fast taking about 20 minutes. I heated up some Naan bread with a little olive oil drizzled over and Penzey’s sandwich sprinkle. Next time I would serve some egg or spring rolls too.
The wife and I really liked this recipe; we both went back for seconds. I think it is a great recipe for a little on the healthier side while using up some of your leftover BBQ chicken or pork.
The chicken
Ingredients
Onions, celery, carrots and garlic in.
Chicken added
Napa cabbage added
Sauce and mushrooms added
Green onions and noodles added
My supper
Smokin Don
Recipe:
Yakisoba
4 to 6 oz. Japanese wheat noodles
1 small sweet onion sliced thin
1 clove garlic smashed and diced
1 large carrot cut into matchsticks
1 stalk of celery sliced thin
3 green onions with some green sliced thin
1 to 2 cups Napa cabbage sliced thin
3 to 4 fresh mushrooms sliced thin
1 ½ cups leftover chicken or pork sliced or shredded
Sesame oil for the noodles
2 to 3 tablespoons olive oil
Yakisoba sauce:
¼ cup ketchup
1 Tbs. soy sauce
1 Tbs. Worcestershire sauce
1 Tbs. Mirin or 1 Tbs. dry sherry and ¾ teaspoon sugar
Prepare the onions, garlic, carrots and celery and place in a bowl. Slice the green onions, (scallions) and place in a small bowl. Slice the Napa cabbage and place in a bowl. Slice the mushrooms and place in a bowl. When you have your sauce made and veggies prepped this goes together pretty fast.
Bring some water to a boil and add the noodles and some salt; boil 3 to 4 minutes or according to package instructions. Drain and cool down with cold water, add back to the pan and add a little sesame oil to keep from sticking together. Set aside.
Heat the olive oil in a large skillet on med. high, add the onions, garlic, carrots and celery and cook until just getting soft. Turn heat to medium. Add in the chicken or pork; stir and cook until just heated through. Add in the sauce and mushrooms and stir a few minutes; and stir in the green onions. Add in the noodles and heat a few minutes stirring. If it starts to dry and stick add a little water and you are ready to serve.
Note: a great recipe for using leftover chicken or pork. I served mine with some Naan bread, egg or spring rolls would be a good side too. Not sure how authentic this recipe is, I made it up after reading many recipes on the net. For the sauce a little fish or oyster sauce may be good in it.
