I was in Bellevue the other day and hit Uwajimaya for a couple things. I thought hey – I’ll make yakisoba for dinner! I just got a big huge frying wok and so that should be fun. So I go to the aisle with the cold cases and find the yakisoba. The one I usually pick up was frozen hard as a rock – not cool. I looked for another and most of those were brick-hard. Then I found this one and was happy. Well, I get it home and I’m pissed. It’s curry. Now, everyone knows I love curry; it’s almost a religious thing for me. But not everyone in my place likes curry for dinner. So that was that – no yakisoba for dinner. It’s my fault for not noticing it was curry, but then again I wish the one I wanted wasn’t akin to a cinder block in its solidness. But personally, I know this should be pretty good stuff – let’s give it a try!
Myojo Japanese Yakisoba Curry Flavor – United States
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, heat a tablespoon of oil in a pan. Add noodle block and heat for 30 secons. Add 1/4 cup of water and loosen noodles – cook until water is evaporated. Add in sachet contents. Finally, stir and enjoy!
One of three noodle pouches – three servings in this package.
The seasoning sachet.
Certainly smells like curry.
Finished (click to enlarge). Added chashu pork, tofu puff, Salad Cosmo mung bean sprouts, spring onion, egg and Kewpie mayonnaise. Man… Okay so the noodles are slightly thinner than most of the yakisoba I’ve had. Just a perfect tooth and great quantity. The flavor. This is heaven where Japanese curry is concerned. Sweet, salty and CURRY! Probably the best curry thing I’ve had in a Japanese variety thus far – and it’s made in the United States. Get it. Eat it. Marry it. 5,.0 out of 5.0 stars. UPC bar code 011152070841.
Watch me cook this one up!