Fried Okinawa noodles with ketchup
This noodle dish is easy and quick to cook, using ketchup with fried noodles to create a good old Okinawan flavor. This is straightforward home cooking, so basically you can customize and use whatever vegetables you can find in your fridge.
• Okinawa Soba Noodles 沖縄そば 14 oz or 400g
• 1 canned luncheon meat, sliced (e.g. Spam)
• 1/4 goya (bitter melon)
• 1 lbs bean sprouts
• 1/4 cabbage, shredded
• 2 garlic cloves, chopped
• 1 tablespoon vegetable oil
• 2 tablespoons Worcestershire sauce *preferably from a Japanese supermarket. It is less sour.
• 2 tablespoons ketchup
Cut the goya in half lengthwise and scoop out the seeds and pith with a spoon. Then cut one part in half to make two quarters. You can use half of the goya if you like a bitter taste.
Blanch the noodles to make them easy to cook in a skillet, or microwave (600w) them for one to two minutes instead.
1. In a skillet, heat vegetable oil over medium-high heat. Stir in until the garlic is fragrant. Stir in the goya and cabbage, and heat through.
2. Add luncheon meat and cook for one minute. Then stir in the noodles and mix well with the vegetables.
3. Stir in Worcestershire sauce and ketchup, and cook until the sauce is evenly mixed into the vegetables and noodles.
4. Stir in bean sprouts and cook for another minute.
You can use or add other vegetables, such as carrots and sweet corn.
You can use just ketchup or Worcestershire sauce, if you don’t have both.
If you want to learn more about cooking Japanese food, don’t forget to check out my regular cooking classes! Website: andys-workshop.com/cookery.html Facebook: facebook.com/cooking.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan village, Okinawa 904-0322 Class times: Let’s Roll! – Sushi and Home Cooking: both classes take 2.5 hours Class starts: 10:00 and 13:30. Closed on Sundays, Bookings and inquiries: 10:00 to 20:00