Chinese Noodle Salad

Here is a recipe I modified from one my wife likes a lot. Credit goes to Cooking Light Magazine June 2012 issue.

What you’ll need:

12 ounces uncooked, dried linguine or other flat noodle

8 ounce package of stringless sugar snap peas

2 teaspoons of peanut oil

1 package of firm tofu, drained and cubed

1 cup cherry tomatoes, halved

1/2 cup drained, sliced water chestnuts

1/2 cup thinly sliced green onions

1 tablespoon seasoned rice vinegar

1 teaspoon chili garlic sauce

5 tablespoons of original yakitori sauce

toasted sesame seeds to taste

What you’ll do:

Cook noodles according to package directions. Add snap peas for the last minute of cooking. Drain and rinse with cold water.

While the water is boiling, heat a large non-stick skillet over medium high heat. Add peanut oil to pan, swirl to coat. Add cubed tofu and cook until browned, about 5-7 minutes. Stir frequently.

Combine noodle-snap pea mixture, tofu, tomatoes, water chestnuts, and green onions in a large bowl (or the pot you boiled the noodles in). Combine the yakitori sauce, chili garlic sauce, and the seasoned rice vinegar in a small bowl and whisk. Pour over noodle mixture and toss gently to combine. Serve and sprinkle with toasted sesame seeds to taste.

They also had a great cucumber salad to accompany this dish. It is one my mother has made for decades. Combine 1/4 cup of seasoned rice vinegar and 1 tablespoon of brown sugar and pour over two cups of thinly sliced English cucumber and toss gently. Chill before serving.

Obaachan Sauce Yakitori Chinese Noodle Salad

Obaachan Sauce Yakitori Chinese Noodle Salad

Spicy Tofu and Noodles with an Asian Flair

This takes about 10-15 minutes of prep up front and then everything goes pretty quick.

What’s needed:

8 ounces of fettuccine rigate noodles (or similar flat noodle)

8 ounces of sugar snap peas

1 package of firm tofu, cubed

1 pint of cherry or grape tomatoes, halved

4 ounces of water chestnuts, sliced

1/2 cup of green onion, sliced thinly

1/2 cup of yakitori sauce

1 tablespoon of vegetable oil

1 tablespoon of chili garlic sauce (optional)

toasted sesame seeds

What you’ll do:

After all the prep work, start to boil a large pot of water then cook noodles as directed on package. While the water is starting to boil, in another pan, over medium-high heat, pour one tablespoon of vegetable oil and brown the tofu (7-10 minutes). When the noodles are just about done add in the snow peas to the boiling water for a minute or two, then drain, rinse, and return to the pot. Add the tofu, the halved tomatoes, sliced water chestnuts, sliced green onions, and yakitori sauce. Mix well and serve. You may sprinkle the toasted sesame seeds over the plated noodles as desired. Note: there are three options for the sauce, original yakitori (for no spice), spicy yakitori (for a little kick), and the spicy yakitori with the chili garlic sauce (for more heat).

Spicy Tofu and Noodles

Spicy Tofu and Noodles

Check out our latest review at Living Overland

Thanks for the great review! Hope to see some of your readers become new fans of the sauce. You can check out the review at

http://www.livingoverland.com/2013/09/review-obaachan-yakitori-sauce.html?m=1

Chicken Yaki-soba

Here’s a great, quick recipe. I used chicken but you may substitute beef, pork, or tofu. Just adjust cooking times appropriately.

What you will need:

2 boneless, skinless, chicken breasts, sliced thinly

1 package Maruchan yaki-soba noodles (we use all three packs) do not use the seasoning packet

8-12 ounces of bean sprouts

2 large carrots, sliced

2 stalks of celery, sliced

1/2 large white onion, sliced and quartered

1 bunch of green onions, sliced and separated into whites and greens

1/4 cup of spicy or original yakitori sauce (for chicken)

1/8 cup of spicy or original yakitori sauce (for noodles)

sesame oil

In a large skillet, heat 1/2 tablespoon of sesame oil over medium-high heat, add white ends of green onions and stir for about one minute. Add the white onion, carrots, and celery, stirring occasionally until onions start to become translucent, then add the bean sprouts for about one minute and reserve in a bowl. In the same skillet over medium-high heat, add another 1/2 tablespoon of sesame oil and chicken, stirring frequently until done, approximately 10-12 minutes, then add 1/4 cup of yakitori sauce (we used the spicy on the chicken) and stir until caramelized, around 3 minutes. Reserve to a bowl. Finally, in the same skillet, over medium-high heat, add 3/4 cup of water and 1 tablespoon of sesame oil and all three packs of the yaki-soba noodles. IMPORTANT, do not add the seasoning packets. Stir until noodles are separated and heated, around 3 minutes. Add 1/8 cup of yakitori sauce (we used the original for this step) and mix in, add veggies and chicken, mix to incorporate for 2-3 minutes to heat all. Serve and top with remaining sliced green onions. Serves 4.

ChickenYaki-Soba

Hey! We received a shout out in Orange Coast Magazine’s June issue.

Check us out in the June issue of Orange Coast magazine, on page 58. Thanks to Priscilla for taking notice of us and liking us enough to mention.

OC Mag article

Tofu Stir Fry

Here is a relatively quick meal to prepare and quite flavorful. What you will need:

1 package of firm or extra firm tofu, cut into 1 inch cubes

10 sweet, mini peppers, sliced into rings

6 ounces fresh green beans, cut into 1-2 inch pieces

1 yellow onion, cut into slices, then in half

1 tablespoon of olive oil

1/4 cup of spicy or original yakitori sauce

After slicing and prep of the ingredients listed above, heat 1 tablespoon of olive oil in a large skillet over medium heat and add onions. Stir for about 5 minutes, then add green beans, stirring occasionally for about 7-8 minutes more, onions should just be starting to get a little brown on the edges. Add peppers and stir for 3 minutes more, then add tofu. Stir entire mixture for another 5 minutes, breaking tofu slightly, then add yakitori sauce for a final 3-4 minutes and serve.

Tofu-Obaachan Sauce

Four Easy Sauce Recipes Revisited

Ahi Drizzle

Two tablespoons of Original Yakitori sauce to one teaspoon of wasabi. Great on seared ahi. Goes well with any type of sashimi or sushi too!

Asian Salad Dressing

Mix Original Yakitori sauce at  a one to one ratio with seasoned rice vinegar. This goes well with any asian themed salad, add grilled chicken, beef, or fish to your salad for protein. In addition to the above ingredients you can add some smooth peanut butter, and red pepper flakes to give the salad dressing a Thai style taste. For the recipe check out the Asian Slaw post on 9-13-13.

Poor Man’s Sweet and Sour

In a small sauce pan, combine 1/4 cup of Original Yakitori Sauce, 4 tablespoons of orange marmalade, and 1 teaspoon of white vinegar. For a kick use the spicy version of our yakitori sauce. Heat on medium heat until mixture starts to boil. Once mixture is boiling, stir constantly for about 5 minutes or until mixture starts to thicken. Remove from heat and let sit 5-10 minutes to cool. Use as a dipping sauce for egg rolls, chicken fingers, or won tons, you may use it as a glaze in the oven on chicken or pork, or as a drizzle on pulled pork sandwiches.

Spicy Wing Mixture

Mix one half cup of Spicy Yakitori sauce with two tablespoons (more, if you’d like it hotter) of chili garlic sauce. Use to coat your cooked chicken wings, bake in oven 10-15 minutes at 425 degrees until caramelized and remove, or you can coat cooked wings and eat as is. For a great recipe baking chicken wings see the post dated, 12/07/12.

We’ve Been Accepted Into Whole Foods!

Starting off with the Newport Beach store at Fashion Island. We will be demoing both Saturday, February 16, and Sunday, February 17, from noon to 4 p.m. Eventually we will be adding another 8 stores. I will post them as we go. Thanks for ALL the support!

Happy New Year!

As this year comes to a close, and we look forward to the new year, I would like to thank all who have supported our little start-up. From the initial focus group who gave feedback, to the store owners that took a chance on our products, to everyone who tried it and purchased it, and everyone in between, a heartfelt thank-you! Your support and encouragement has been overwhelming. I would like to wish everyone a healthy, happy, and prosperous New Year! I look forward to meeting more fans of our products in the coming new year and getting your feedback. Hopefully, together, we will expand the recipe ideas and create a growing community of people who enjoy good food and good times sharing our experiences and ideas on how to use our products

Vegetable Stir Fry

Here is a relatively quick idea for a stir fry. It is pretty much anything goes as far as preference for vegetables you use. I have a list to follow. You may use or omit as you please.

2 tablespoons of oil
1 medium onion, sliced and quartered
1 cup of broccoli florets
2 medium carrots, sliced diagonally
1 red bell pepper, seeded and sliced, (wedges or slices)
1 yellow bell pepper, seeded and sliced, (wedges or slices)
1/2 cup yellow squash, sliced
1/2 cup zucchini. sliced
1 cup snow peas
Optional, 2 cups bok choy (sliced), 1 cup bean sprouts

In a wok or a large skillet, heat 2 tablespoons of oil. Add onion and bell peppers. Stir for about a minute. Add carrots and broccoli florets. Stir for a couple of minutes more. Add squash and zucchini, keep stirring! As carrots (and other vegetables) become slightly tender add 1/2 cup of original or spicy yakitori sauce to mixture. Finally, add the snow peas, bok choy, and bean sprouts. Mix for a couple of minutes and remove from heat. Serve alone or with steamed rice. Note: you may add chicken or tofu to this dish. If you would like to use chicken, cube two chicken breasts, and sauté first. I usually cook the breasts stirring frequently until most of the juices have evaporated from the wok or skillet. The meat should be white throughout. Then proceed from the beginning, starting with the onions and bell peppers. If you want to use tofu, I like to cube extra firm tofu into 1/2-3/4 inch cubes. Add the tofu right before the sauce. Enjoy!