Combination Yaki Soba

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When I was growing up, we would get to choose where we wanted to have our birthday dinner. When I was in grade school, I wanted a picnic on the beach. Then as I got older, I wanted barbecue ribs after spending the day at the beach. Yes, I continued this tradition with my kids as well!

Then we moved to Iowa where there are no beaches, or Tony Roma’s, or LUV’s BBQ. Now for my birthday I usually go to a Japanese Steakhouse. Some years we have the whole show at the grill with the ‘TOOT TOOT” of the onion train, and others we just order off the menu. Either way, it usually includes steak and seafood.

This year Alex took me to Oyama Steakhouse for an early birthday dinner and I ordered my favorite Combination Yaki Soba…..

A couple of months ago I decided that I wanted to make my favorite dish at home, so I started doing some research and came up with a recipe of my own. Mine has more meat, but it is pretty darn close. I already had some mini shrimp in the freezer that needed to be used, so I went with those. Shrimp is shrimp, right?

How to make Combination Yaki Soba:

Cook the noodles:

Boil noodles according to package directions. Drain and set aside.

Chop the vegetables:

Prepare the proteins:

Whisk together sauce ingredients in a small bowl, set aside.

Heat 2 Tablespoons of oil in a wok over High heat.

Add ginger, be careful it will splatter.

Then add the beef and chicken, stirring to keep it from sticking.

When chicken is cooked, add the shrimp and cook until shrimp turns pink. Remove meat to a bowl and cover to keep warm.

Remove any excess liquid from wok and add 2 additional Tablespoons of oil.

Add the onions and cook for 3 minutes to soften.

Add the broccoli and carrots, and cook for 3 additional minutes.

Then add the cabbage and 5 Tablespoons of sauce and cook until cabbage is wilted and reduced in volume.

Next, add the noodles and an additional 5 Tablespoons of sauce. Continue to stir until everything is combined.

Return the combination meats back to the wok with an additional 5 Tablespoons of sauce. Toss everything together until well combined.

Garnish with green onions and toasted sesame seeds, if desired, and serve.

On a more personal note, I am sitting here the day before my birthday still devastated by everything that has happened in the past two months. But I am starting to see the light at the end of the tunnel. Maybe time is helping, or maybe it is because the sun is shining and the snow is finally done for the year. Either way, I am starting to look to the future. A future where I can make my own decisions for my own life. A future without someone constantly telling me that I am doing everything wrong. A life without manipulation, mind games, and emotional abuse inflicted by a passive aggressive alcoholic. I am terrified, yet relieved at the same time looking forward to the year ahead.

More delicious Asian recipes:

Asian Chicken Noodle Bowls

Japanese Hibachi Steak and Salmon

Cold Soba Noodle Salad

Asian Beef Salad

Grilled Chicken Teriyaki Bowls

Enjoy!!

Combination Yaki Soba

Combination Yaki Soba is my favorite Japanese Steakhouse meal. Stir fried noodles tossed together with steak, chicken, shrimp, vegetables and a tangy sauce!

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Course: Main Course

Cuisine: Asian, Japanese

Keyword: beef, chicken, shrimp, stir fry, sauce, wok, noodles, recipe

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 6 Servings

Calories: 746kcal

Author: Lisa Johnson

Ingredients

• 1 package chow mein/ramen noodles
• 4 Tablespoons canola oil separated
• 1/2 pound chicken breasts boneless, skinless, sliced into strips
• 1/2 pound grass-fed beef sirloin sliced into strips
• 1/2 pound wild-caught shrimp small (shelled, cleaned,deveined)
• 2 Tablespoons fresh ginger finely grated
• 1 medium yellow onion sliced thin
• 1/2 head napa cabbage
• 1 head broccoli chopped into bite-sized pieces, about 2 cups+
• 2 medium carrots shredded

Sauce

• 4 cloves minced garlic
• 1 cup minced green onions
• 2/3 cups rice wine or dry sherry
• 1/2 cup soy sauce / tamari
• 1/2 cup toasted sesame oil
• 1/2 cup garlic oil
• 3 Tablespoons garlic chili paste
• 3 Tablespoons organic brown sugar

Instructions

• Boil noodles according to package directions. Drain and set aside.
• Whisk together sauce ingredients in a small bowl, set aside.
• Heat 2 Tablespoons of oil in a wok over High heat.
• Add ginger, be careful it will splatter.
• Then add beef and chicken, stirring to keep it from sticking.
• When chicken is cooked, add the shrimp and cook until shrimp turns pink. Remove meat to a bowl and cover to keep warm.
• Remove any excess liquid from wok and add 2 additional Tablespoons of oil.
• Add the onions and cook for 3 minutes to soften.
• Add the broccoli and carrots, and cook for 3 additional minutes.
• Add the cabbage and 5 Tablespoons of sauce. Cook until cabbage is wilted and reduced in volume.
• Add the noodles and an additional 5 Tablespoons of sauce. Continue to stir until everything is combined.
• Add the combination meats back to the wok with an additional 5 Tablespoons of sauce.
• Toss everything together until well combined.
• Garnish with green onions and toasted sesame seeds, if desired, and serve.

Notes

• I used cocktail shrimp because that was what I had in the freezer.
• You might not use all of the sauce. You want everything coated, but not swimming in the sauce. Adjust to your tastes.
• If you like things spicy, add 1 teaspoon to 1 Tablespoon of sriracha hot sauce.

Nutrition

Calories: 746kcal | Carbohydrates: 35g | Protein: 31g | Fat: 51g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 1418mg | Potassium: 1061mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4460IU | Vitamin C: 120.2mg | Calcium: 212mg | Iron: 4.1mg