Ingredients
For the yakisoba sauce
- 2 tbsp kecap manis (sweet thick soy sauce)
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup, or tomato sauce
- chilli to taste
For the yakisoba soba
- 50g dry soba noodles
- 1 (120g) carrot, julienned
- 1/4 red onion, sliced finely
- 1 sprig spring onion, sliced
- 3 tbsp peanut oil
For the chilli octopus
- 300g baby octopus, cleaned
- 2 red long chillies, chopped finely
- 1 sprig coriander, chopped finely
- 1 lime, juice and zest
Yakisoba soba (with chilli octopus)
I like to use organic soba noodles, to make the dish a little more wholesome considering the dark rich soy sauce is quite high in sugar.
One note on octopus: for tenderness in this recipe, flash fry on high heat for no longer than 30 seconds on each side, otherwise stew or braise for at least 30 minutes.
Method
To marinate the chilli octopus: combine all ingredients in a ceramic bowl and mix well. Cover with cling film and allow to marinate in the fridge for at least 2 hours.
To make the yakisoba sauce: combine all ingredients in a bowl and mix well. Season to taste with chilli.
To make the yakisoba soba: cook soba noodles according to packet instructions, but a minute shorter than it would in boiling water – see note on packet about stir frying cooking option. Drain, rinse with cold running water and set aside.
Heat 2 tablespoons of peanut oil in a wok until smoking hot. Add carrot and onion and stir fry for 30 seconds or so. Add extra oil and noodles then pour over yakisoba sauce.
Stir fry the noodles for about a minute to allow them to soak up the sauce. Transfer to a serving bowl.
To cook the octopus: return wok to heat and add 1 tbsp peanut oil. Heat until smoking. Add octopus and stir fry for about a minute to allow all the pieces to cook through. Transfer into a warmed serving bowl.
To serve: mix chilli octopus into the noodles, or serve separately as a side.
Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine.
Submitted byMartyna Candrick
Tips and Tricks
If you buy fresh carrots with greens still attached, remove the green stems before storing in the fridge to prevent them drawing nutrients from the carrots.
Store leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes.
To avoid wasting lime, cut thins slices into halves and lay out flat in a freezer bag in the freezer. Add the frozen slices to cocktails and drinks.
