An Italian-style yakisoba using squid and yakisoba noodles, no sauce required. This dish is packed with the rich flavors of white wine and squid, offering an authentic taste that's easy to recreate at home. Try this surprisingly delicious recipe, perfect with wine, directly from the chef!
Ingredients
Main Ingredients (2 servings)
- Yakisoba noodles 300g
- Squid 1 medium
- Asparagus 2 stalks
- Onion 100g
- Tomatoes 2
- Arugula (to taste)
- Yakisoba noodles (to taste)
- Yakisoba noodles (to taste)
Seasonings
- White Wine 100cc
- Olive Oil (to taste)
- Salt (to taste)
- Pepper (to taste)
Steps
- Peel the tough skin off the asparagus and slice diagonally.
- Remove the core from the tomatoes and cut into wedges.
- Cut the squid into strips lengthwise. Keep the innards and ink aside; discard the cartilage from the tentacles.
- Heat olive oil in a frying pan and stir-fry the squid and onion.
- Lightly sprinkle salt on the onions once they start to soften.
- Add the asparagus and cook briefly.
- Add the squid innards and ink, and stir-fry to release their flavor.
- Add white wine in small amounts several times and steam-cook. If it starts to scorch, use wine to reduce and let the noodles absorb the flavor.
- Taste the stir-fried ingredients and cooking liquid, and adjust the flavor with salt.
- Add plenty of pepper.
- Drizzle in more white wine, let the alcohol evaporate, and add more flavor.
- Lightly sprinkle salt on the tomatoes and mix until they are just cooked through.
- Turn off the heat and add plenty of arugula, mixing to combine with the residual heat.
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