Brazilian recipe
Easy and Delicious -Style Yakissoba (Yakissoba e)
A vibrant, home-style twist on the classic stir-fry, featuring crisp broccoli, bell peppers, carrots, and a savory sauce served over tender noodles.
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Ingredients
1 pack No. 8 spaghetti noodles
500g meat, cut into thin strips
Salt to taste
1 head Japanese broccoli
1 carrot, sliced into medium rounds
1 bell pepper, sliced into medium strips
1 onion, sliced into medium strips
1 vegetable bouillon cube
125ml water (for steaming vegetables)
Vegetable oil (optional, for frying)
500ml ready-made Yakissoba sauce
5 tbsp soy sauce (or Worcestershire sauce)
500ml water (for the sauce)
1 tbsp sunflower oil (for the sauce)
2 tbsp cornstarch
1 beef bouillon cube
Mushrooms to taste (optional)
500g meat, cut into thin strips
Salt to taste
1 head Japanese broccoli
1 carrot, sliced into medium rounds
1 bell pepper, sliced into medium strips
1 onion, sliced into medium strips
1 vegetable bouillon cube
125ml water (for steaming vegetables)
Vegetable oil (optional, for frying)
500ml ready-made Yakissoba sauce
5 tbsp soy sauce (or Worcestershire sauce)
500ml water (for the sauce)
1 tbsp sunflower oil (for the sauce)
2 tbsp cornstarch
1 beef bouillon cube
Mushrooms to taste (optional)
Where to find ingredients
Find fresh produce and meat at local grocery stores or traditional markets. Japanese broccoli is available in the vegetable section of well-stocked supermarkets; if unavailable, regular broccoli serves as a suitable substitute. Cornstarch, soy sauce, and bouillon cubes are staples found in the baking and pantry aisles.
Preparation method
- Cook the spaghetti in boiling salted water until al dente, then drain and set aside.
- Prepare the vegetables: steam the carrot, bell pepper, onion, and broccoli in a covered pot with 125ml of water and the dissolved vegetable bouillon cube until tender yet still crisp.
- Season the meat strips with salt to taste.
- Heat a small amount of vegetable oil in a skillet or wok and sear the meat strips until browned.
- Combine the browned meat with the steamed vegetables in the pan.
- Prepare the sauce: in a separate saucepan, whisk together the ready-made Yakissoba sauce, soy sauce, sunflower oil, and 500ml of water.
- Dissolve the cornstarch in a splash of cold water and stir into the sauce pan, then add the beef bouillon cube.
- Bring the mixture to a medium heat, stirring constantly until the sauce thickens.
- Pour the thickened sauce over the meat and vegetables, stirring well to coat, and simmer for a few minutes.
- Gently fold in the sliced mushrooms if using.
- Serve the saucy meat and vegetable mixture generously over the cooked noodles.
Observations
Brazilian-style Yakissoba is a beloved local adaptation of the classic Asian stir-fry, prized for its accessibility and hearty flavor profile. Perfect for quick yet substantial weeknight meals, this dish combines a savory base with fresh vegetables and your preferred protein, all tossed with noodles. This recipe highlights the use of Japanese broccoli and crunchy garden vegetables, ensuring a nutritious and comforting meal for the whole family.
Get ready for a colorful and flavor-packed experience. The combination of vegetables cooked perfectly al dente, succulent strips of meat, and a deep, savory sauce makes for a satisfying dish that captures the warmth of a home-cooked meal, ideal for any day of the week.
Get ready for a colorful and flavor-packed experience. The combination of vegetables cooked perfectly al dente, succulent strips of meat, and a deep, savory sauce makes for a satisfying dish that captures the warmth of a home-cooked meal, ideal for any day of the week.
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