Let’s Kick It Up A Notch!
In the August Umai Crate, we included two interesting flavors: Pepperoncino Spaghetti and Yakisoba. These two noodles are instant versions of popular dishes in Japan. By adding a few fresh ingredients, you can create a more gourmet version that will impress your taste buds!
Directions: Open the lid half way and remove all the packets. Empty the noodles and the vegetable packet into the bowl. Add hot water to the inside line and stir. Cover with the lid and let sit for 1 minute. After the noodles have cooked, remove the lid completely and use the built-in drain to remove all water. Add the sauce and seasoning packet and mix.
There are many ways to dress up this dish and we decided to use bacon, cherry tomatoes, and fresh basil. Chicken, shrimp, and sautéed vegetables would also make great additions.
The Spa Oh Spaghetti Pepperoncino really surprised us with how fresh it tasted. The noodles cook to a perfect al dente and combined with the savory sauce and seasoning, it became a dish that you might find at a restaurant.
Directions: Open the lid on the corner with the number 1 and peel back half way. Remove all packets and empty the vegetable one into the bowl. Add hot water to the inside line and stir. Cover with the lid and let sit for 3 minutes. Peel back the lid from the corner with the number 3, and drain water. Add sauce, nori flakes, and mix.
Yakisoba in Japan is often served with vegetables. To replicate this style, we sautéed some bean sprouts and shredded cabbage and tossed them with the noodles and sauce. We like a little extra mayonnaise on our yakisoba so we added more Kewpie mayonnaise on top and garnished with beni shoga (pickled ginger) and scallions.
The Myojo Ippei-Chan Yakisoba was the Japan Crate Staff Pick and we thought that adding the vegetables balanced the saltiness of the yakisoba sauce. It definitely fulfilled our cravings of yakisoba from Japan and made a pretty filling meal.
What did you put in your noodles? Let us know in the comment below!