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Yakisoba
Poonsak Sumonratanakul, Head Chef Wagamama , Wagamama , Dubai
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Description
Yakisoba is a dish often sold at festivals in Japan.
It originates from Chinese chow mein, but has been integrated into Japanese cuisine like ramen.
Even though soba is part of the word, yakisoba noodles are not made from buckwheat, but are similar to ramen noodles and made from wheat flour.
Yakisoba usually refers to sosu yakisoba, flavored with sosu (Japanese Worcestershire sauce).
Ingredients
- 110g (4oz) soba noodles
- 2 tablespoons yaki soba sauce
- 1 small onion, peeled and cut into half-moon slices
- 4 spring onions, trimmed and cut into
- 2.5 cm (1in) lengths large handful of bean sprouts
- 15 small cooked peeled prawns
- 2 tablespoons vegetable oil
- 1 boneless, skinless chicken breast, cut into strips
- 1/2 red pepper, trimmed, de seeded and cubed
- 1/2 green pepper, trimmed, de seeded and cubed
- 2 eggs, beaten
Preparation
Cook the noodles in a large pan of boiling water for 2-3 minutes until just tender. drain and refresh under cold running water.
Put the yaki soba sauce, the onion, spring onion, bean sprouts and prawns in a large bowl and mix in the noodles.
Heat a wok over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. add the chicken and red and green peppers and stir fry for 2 minutes. add the noodles and vegetables to the wok and stir fry quickly for 3 minutes until warmed through.
Add the eggs and continue to stir fry for a further minute or until the eggs are just cooked.
Serve with the pickled ginger, shallots and sesame seeds.
About the chef
Objective: To continue to provide the best of international cuisine for the pleasure of guests in a five star establishment.
Professional Experience
| Feb 04 – present |
Crowne Plaza Hotel, Dubai Head Chef – WAGAMAMA |
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Responsible for opening of new Wagamama outlet at the Greens, including staff hiring, kitchen set-up and training of new hirees. Management of kitchen staff, responsible for the pre-opening preparation and operations training of kitchen staff. |
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| Apr 03 - Jul 03 |
Inter-Continental Hotel, Dubai Chef-in-Charge – YUM Noodle Bar |
| Responsible for the pre-opening preparation, organized the kitchen, menu design, training of kitchen and service staff, recipe instructions. | |
| Apr 99 – Jan 2004 |
Inter-Continental Hotel, Dubai Thai Chef – Fish Market Restaurant |
| Management of kitchen staff, menu design, costing of materials, recipe instructions. | |
| Sep 97 – Mar 98 |
Meebaramee Entertainment Co. Bangkok, Ltd. Thailand Executive Chef |
| Management of kitchen staff, budgeting, manpower planning, menu design, food & materials costing, recipe instructions. | |
| Nov 95 – Aug 97 |
T.G.I. Friday’s Bistro Americana Bangkok Kitchen Manager |
| as above | |
| Nov 94 – Aug 95 |
The Landmark of Bangkok, Bangkok Executive Sous Chef |
| Assistance & support for executive chef. | |
| Jul 94 – Nov 94 |
Nikko Hotel, Bangkok Sous Chef – Main Kitchen |
| Banquet preparation, Coffee shop, Room service provision, Outside catering |
Other Positions
| Nov 91 – Mar 94 |
Hard Rock Café, Bangkok Kitchen Manager |
| Aug 89 – Oct 90 |
Intercontinental Hotel, Abu Dhabi Fish Market Sous Chef |
| Jul 88 – Jul 89 |
Thai Garden Restaurant, Singapore Chief Cook |
| Feb 87 – Jul 88 |
Amari Airport Hotel, Bangkok First Cook |
| Apr 82 – Jan 87 |
Tawana Sheraton Hotel, Bangkok Cook |