A staple of summer festival stalls. I stir-fried squid and cabbage, added the noodles and tossed everything in the sauce, then finished with red pickled ginger and aonori.
Ingredients
- Yakisoba noodles
- Squid
- Cabbage
- Yakisoba sauce
- Red pickled ginger
- Aonori seaweed flakes
How I made it
- Stir-fry the squid and cabbage in a frying pan
- Add the noodles, loosen them and toss in the sauce
- Plate and top with red pickled ginger and aonori
This moment in the journey
The festival-stall dinner
I brought a small charcoal grill out onto the veranda for seafood skewers, too: octopus and squid threaded on sticks, sizzling over the mesh. I came to understand how important the seafood skewers at the stalls are only after becoming an adult who drinks beer.
Yakisoba on a black plate, topped with red pickled ginger and aonori, the skewers beside it and a well-chilled can: the festival-stall dinner was ready. The smell of the sauce whets the appetite. Stuff your mouth with piping hot yakisoba and wash it down with an ice-cold drink (tonight, a non-alcoholic beer). Summer vacation is the best, even when you grow up.
Watch this scene on YouTube7:43
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