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Jake Runyan 2026-01-08 22:51:01 -08:00
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13
recipes/docs/japanese/yakisoba-noodles.mdx
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@ -10,7 +10,7 @@ import TabItem from '@theme/TabItem';
<Tabs>
<TabItem value="photos" label="Photos" default>
A classic Japanese stir-fried noodle dish featuring tender chicken, colorful vegetables, and chewy yakisoba noodles tossed in a savory-sweet sauce. This quick weeknight meal is packed with flavor and comes together in under an hour.
A classic dish that you'll often find in the Hawaiian potluck lineup. Best made with fresh noodles and tossed in a savory-sweet sauce, this recipe typically uses Spam for the protein but can be made with chicken or beef.
![image](@site/docs/japanese/static/yakisoba-noodles.png)
</TabItem>
@ -22,7 +22,7 @@ import TabItem from '@theme/TabItem';
1 large red bell pepper
1 large carrot
1/2 bunch green onions
1 lb boneless chicken
1 can spam, diced into small cubes
1/2 small cabbage head
1/2 large yellow onion
16 oz yakisoba noodles
@ -48,11 +48,10 @@ import TabItem from '@theme/TabItem';
<TabItem value="instructions" label="Instructions">
1. Combine all sauce ingredients (**sugar**, **soy sauce**, **oyster sauce**, **ketchup**, **worcestershire sauce**) in a bowl and set aside.
2. Prepare vegetables by cutting **red bell pepper**, **carrot**, **green onions**, **cabbage**, and **yellow onion** to preferred size. Follow **yakisoba noodles** package instructions for heating.
3. Cook all vegetables separately in a pan on high heat for a few minutes until golden brown.
4. Cook **chicken** in an oiled skillet until all sides turn golden brown.
5. Add sautéed vegetables and sauce to the **chicken** pan.
6. Add **noodles** to the mixture, cook for a few minutes, and serve.
2. In a wok, cook **spam** until browned, and set it aside.
3. Follow **yakisoba noodles** cooking instructions.
4. Add all vegetables (**red bell pepper**, **carrot**, **green onions**, **cabbage**, **yellow onion**) to the wok. Cook on high heat till softened.
5. Add **spam** and **yakisoba noodles** to the wok, cook for a few minutes, and serve.
<Admonition type="warning" title="Don't Overcook">
<p>

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recipes/docs/korean/korean-bean-sprouts.mdx
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@ -43,15 +43,15 @@ import TabItem from '@theme/TabItem';
4. Add minced **garlic**, **sesame oil**, **soy sauce**, **fish sauce**, chopped **green onions**, and **sesame seeds** to the bowl.
5. Toss and mix well, preferably by hand with a glove.
<Admonition type="warning" title="Keep the Lid On">
<Admonition type="info" title="It's Worth the Work">
<p>
Keep the lid on the pot during boiling to prevent a fishy flavor from developing.
Picking off the stringy root ends is a lot of extra work, but restaurants do that and you can taste the difference.
</p>
</Admonition>
<Admonition type="info" title="Storage">
<Admonition type="warning" title="Don't Smush Your Hard Work">
<p>
Stores 2-3 days in a sealed container in the refrigerator.
It's best to mix with a hand, as a fork or chopsticks can rupture the bean sprouts and make the finished product watery.
</p>
</Admonition>
</TabItem>