smoked yakisoba, first try

Discussion in 'General Discussion' started by thinblueduke, Jul 12, 2014.

  1. thinblueduke

    thinblueduke Meat Mopper

    Trying something new for today's lunch smoke: yakisoba.  Kind of the Japanese version of lo mein.  Not much in the way of seasoning, just soba noodles, onions, green peppers, green onions, pork, salt & pepper, lemon juice, worcestershire, and some oil to keep them from sticking.  Will add some katsuobushi (smoked shaved skipjack flakes) on the plate.  Here's the before pic:


    The potatoes are for today's dinner smoke, a chuck (eye?) roast.  More pics to come.
     
  2. venture

    venture Smoking Guru OTBS Member

    Nice explanation and looks great!

    Without the explanation, you would have lost me on yakisoba and katsuobushi. 

    Now I see I have more to learn.   [​IMG]

    Thank you for the post!

    Good luck and good smoking.
     
  3. thinblueduke

    thinblueduke Meat Mopper

    About one hour at about 240 degrees.  Cooked until all of the pork had lost its pink.  The noodles took the smoke quite well, but they got a bit hard in spots.


    Next time, I may start everything except the noodles first, and add some more worcestershire.  Not bad for a first attempt, though.
     
    foamheart likes this.
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am happy, that is a completely new box you are thinking outside of, impressive!
     

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