Found this one up in Canada – we’ve been going up there a lot lately and it’s been a nice change of pace. About 2 hours from here to the border and we’ve figured out how to time it for the quickest border crossing by avoiding peak times. LKast time going in it was one car in front of us, leaving was 2 cars in front of it – total wait time was around ten minutes!
Kind of confused with this one – looks like one I got a while back but it’s different; no mayo, no powder. Well, there is powder but it’s more like a kind of togarashi. Anyways, here’s a little about fried noodles from Wikipedia –
Yakisoba (焼きそば?), literally “fried buckwheat,” or sōsu yakisoba (ソース焼きそば?) (the same, but in sauce). It first appeared in food stalls in Japan during the early 20th century. Although soba means buckwheat, typically suggesting noodles made from that flour in mainland Japan, yakisoba noodles are made from wheat flour. It is typically flavored with a condiment similar to oyster sauce.
It is prepared by frying ramen-style noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavored with yakisoba sauce, salt and pepper. It is served with a multitude of garnishes, such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and mayonnaise.
Yakisoba is most familiarly served on a plate either as a main dish or a side dish. Another popular way to prepare and serve yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of a hot dog, and garnish the top with mayonnaise and shreds of pickled ginger. Called yakisoba-pan, pan meaning bread, it is commonly available at local festivals or konbini (convenience stores).
In Okinawa, Yakisoba is popular with Okinawans and U.S. service members stationed on the island alike. After the 1945 hostilities ended on Okinawa, the US military command supplied American food products to the malnourished residents. The preferred Okinawan Yakisoba was prepared from spaghetti, spam, ketchup, any available vegetable (usually canned), and mayonnaise for frying. Mess halls and other on-base eateries often serve yakisoba. Chopped hotdogs are a popular addition to yakisoba made on Okinawa, in addition to other meats such as ham, chicken, and pork.
Alright – let’s check out this squid tray right now!
Acecook Ohmori Ika Yakisoba – Japan
Import/distributor sticker (click to enlarge).
Detail of the plastic outer wrap (click to enlarge). Contains seafood. To prepare, add the vegetable sachet and boiling water to fill line. Cover for 3 minutes. Use supplied drain spout to drain. Add in remaining sachet contents. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
The liquid base.
The vegetables and seafood sachet.
Lots of stuff in here!
A smaller sachet.
Some kind of garnish togarashi?
Finished (click to enlarge). Added spring onion and some extra squid. The noodles were extremely plentiful. This is a big amount of yakisoba! The taste was like a slightly sweeter than normal yakisoba augmented by bits of squid. It worked pretty well. Bit of cabbage added to the scene very well. 3.75 out of 5.0 stars. JAN bar code 4901071207182.