I am on the beef kick again because I terribly craving Beef Yakisoba.

To tell you the truth, I cannot eat much beef, it makes my stomach feel funny, but I try to limit and I eat less than portion size suggests.

So 12 Oz a week is plenty for me, and there is once a week chicken, seafood and, of course, we have at least once a week completely meatless day.

I think it just depends on a month or a season. Sometimes my body doesn’t accept greens and sometimes red meat.

Anyhow, when I say “WE” I mean that my family will only get salads, soups, hearty meatless stews, etc. For breakfast, lunch, and dinner.

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Now, let’s talk about this delicious yakisoba.

You have NO freaking idea how much I love this. It is one of my absolute favorite dishes, but who am I kidding “noodles” and I go so well together.

It is my guilty pleasure and I would even take it over anything fried, that’s how much I love it.

If I allow myself, I would literally eat yakisoba every single day and I don’t care if it’s with beef, pork, seafood, chicken or meatless.

And guess what, a couple of days ago I realized that my Hubster agrees with me too, and he rarely agrees with me HA! Just sayin’ :/

If you have never made it at home, now it’s the time to take that wok/pan out and whip this up because it’s so simple and easy that you will need literally 20 minutes to finish it.

Much cheaper if you make it at home. Additionally, you know what you are putting in as well.

You can make it lighter and use whatever meat/veggies you actually like. It has that sweetness and balance…mmm.

Well, I just have to stop writing because I will have to make it right away. I made it with what I had available in my fridge without making a trip.

I pretty well stocked up pantry so noodles and many other ingredients are almost always available.

If you make my Beef Yakisoba, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoking. Thank you so much in advance!

Yield: Serves 2

Beef Yakisoba -Japanese Fried Noodles with Beef

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A simple, easy and extremely delicious recipe for Beef Yakisoba. 

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 tablespoon Oil
• 3 OZ Lean beef fillet-per person cut into bite-size strips
• Salt and pepper to taste
• 2 garlic cloves minced
• 1 teaspoon Ginger minced
• 1/4 onion sliced
• 2 cups Asian Blend Fresh Veggies -read notes
• 1/2 Red Pepper or any available
• 2 Scallions, chopped
• 1 pack Yakisoba Noodles or Chinese egg noodles, cook and drain
• 5-6 tablespoons Yakisoba Sauce * or to taste or seasoning that comes with yakisoba
• Splash of water
• Sesame seeds Red Hot Chili and Sesame Oil/sprinkle and drizzle on the end

Instructions

1. Heat the wok/frying pan and add oil. Add thinly cut bite-size strips of beef in the pan. Cook for few minutes and season with a pinch of salt and pepper. Take it out of the work and on the plate until ready to be used. WOK on AMAZON 
2. Add remaining tablespoon of oil and drop in chopped veggies. Stir-fry at the medium-high temperature, don’t let it burn. Season it with a pinch of salt and pepper. Continue stirring until veggies are halfway done, then add meat, stir again until well combined!
3. Add cooked and well-drained noodles, stir with beef and vegetables for a few minutes.
4. Add Yakisoba sauce or seasoning until you reach your desired taste, Add just a splash of water like few tbs. Stir it very well again for a few minutes or until noodles are well coded with the sauce and other ingredients.
5. Serve immediately -leftovers could be placed in the airtight container and kept in the fridge for up to 3 days. Preheat and eat again!

Notes

Asian Blend -Chopped Veggie Bag contains Green Cabbage, carrots, red cabbage, broccoli shreds, pea pods, and kale.

You can get many other blends so pick what you like. This was my shortcut so I could save time, but you can get whatever veggies that you like and cut them yourself! But these pre-cut ones are pretty inexpensive and come in many variations.

You may use any meat/poultry/seafood or keep it meatless. It’s up to your preferences! I used Black sesame seeds for extra crunch -it’s optional!

I cook meat and veggies separately, you can most certainly cook it together. I add garlic to flavor the oil first, the addition of ginger on a lower temp until oil gets infused (10-15 Sec) then I finally add onion and the rest of the vegetables.

However, If you are going to cut vegetables yourself, the carrot needs more time to cook so if it’s chunky cut, add carrots to cook first. You can replace MEAT w/ TOFU!

Did you make this recipe?

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Shepherd’s Pie has a very interesting history, and I never actually did any research on it how it was born until very recently.

This tasty dish is cooked in many countries and, of course, it is loved here in the USA. What’s not to love, it’s meat and potato pie?

Shepherd’s pie actually is an Irish specialty, most of the time made with lamb or mutton, known as sheep meat.

However, if you can’t find minced or ground lamb you can use ground beef just like I did here.

Well, sometimes this is also called a Cottage pie, but that a very similar dish to this one.

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Basically Cottage pie was called because people lived in cottages and after Sunday roast, unused meat was repurposed into a pie using affordable potatoes as a crust.

Ireland and the UK had such a deep contentious connection so both the British and Irish have attachment as well as love for shepherd’s pie and could possibly claim its origins.

Having said that, traditional Irish meal is the lamb-made dish known as shepherd’s pie, whereas the British version is made with beef.

Why? Well, because historically the Irish weren’t big beef eaters, and the British were.

Either way, you call it, shepherd’s pie or cottage, it was at the time the food of poor people, but nowadays it brings pure comfort to so many.

Let me just say that my family passionately loves shepherd’s pie. I don’t make it often enough, but when I do, a whole dish is spotlessly clean.

Also, I know it’s not traditional, but sometimes I even add mashed or refried beans as well. You have no idea how delicious that is. It’s like an explosion of flavor.

Other than that, I don’t add anything out of the ordinary, except maybe cheese. I mean, let’s get it real, everything tastes better with cheese, at least in my eyes! 🙂

Seriously, you guys can use whatever veggies you have or what’s in the season.

I made this before with roasted mashed sweet potatoes, cauliflower mash, and use what I had in my fridge. Extremely versatile!

We really love it in any way possible. Hey if you try this one please tag me on Instagram @sandraseasycooking #sandraseasycooking so I can see your creation. Thank you in advance!

RECIPES YOU MIGHT LIKE:

WHOLE WHEAT IRISH SODA BREAD

COLCANNON WITH KALE AND BACON

QUICK IRISH SODA BREAD

EASY LOW CARB SAVOURY SCONES

AIR FRYER BABY BACK RIBS

Yield: Serves 6

Shepherd’s Pie

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Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 2 Lb (900g-1kg) potatoes, peeled, quartered and boiled, w/ 1/2 tsp salt
• 2 Tbs. putter + 3/4 Cup of Milk or cream + salt to taste
• 1 Tbs. oil
• 1 pound (450g) ground beef or lamb
• 1/2 onion chopped
• 1 celery rib, diced
• 1/4 cup carrot diced
• 1/4 cup peas
• 1/4 cup of corn
• 1/4 cup green beans
• 1 tablespoon dried parsley or freshly chopped about 1/8 cup
• Salt and ground black pepper to taste, a generous pinch of both
• Additional: 1 cup Shredded Cheese, it is optional

Instructions

1. After potatoes, boiled and they are tender with the masher, mash, and add butter, milk, and salt to taste. Mash until smooth, cover and set aside. If you have leftover mashed potatoes that work as well.
2. In a skillet, add oil, preheat then add onion and celery, and cook for a minute or two, then add ground beef or lamb, stir and let it cook until it is no longer pink or raw.
3. Add other ingredients. I used a mixture of frozen vegetables since I always have those and they are quite good and inexpensive; so add, carrots, peas, corn, etc., season with salt and pepper to taste. Stir and cook on medium-high for about 5 minutes.
4. Preheat oven at 375F (190C) and in the baking dish/deeper, add meat and veggies first, then spread equally mashed potatoes (Add cheese on top, if you want more or less it’s up to you).
5. Bake for 20 minutes (or until the Cheese is bubbly and melted).
6. Serve it with a bowl of mix greens or whatever saad to have on hand.

Notes

You may use other meat or a mix of different meat such as beef and pork, chicken and pork, ground lamb, etc. Adding garlic and/or parsley in the mashed potatoes gives you so much flavor.

For less guilty mashed potatoes you can use Buttermilk or Yogurt instead of butter and minced or powdered garlic to enhance the flavor.

You may use cauliflower mash instead of mashed potatoes if you are doing a low carb diet. 

Did you make this recipe?

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The small things make me happy, mostly things that are related to my family of 5 or email from a friend, or perhaps a reader who made your recipe. Those things make my heart full of joy.

You know that makes you say “awww” and you find yourself with that smile ear to ear, I just love it! However, food has been my family, friend, and long life companion, so food does make me happy, especially bowlful of these happy noodles covered with black bean sauce. 

I try not to eat it often, but every once in a while you have a special craving for it. If you never tried this popular Korean takeout adopted from China, then you have to try it! 

I wished many times that I made childhood memories with it, but heck, it’s never too late to make adult memories…
It might look not as appealing on the first look, but you would be really surprised by the taste. 

My husband loves them as well as my oldest son, but unlike my daughter and I, the boys don’t like potatoes in this dish so I’ve made them numerous times without it, or I would just smash the potatoes so they cannot see or taste it while eating.

It’s not like they don’t like potatoes, it is quite the contrary, they love potatoes, but just in Jjajangmyun both of them agreed that it doesn’t go well with their taste buds.

I love adding different ingredients regardless of what is the most authentic recipe, I mean we all need to suit the taste of our loved ones, right?! 

So, I made it with the chicken, smoked meat, bacon, and of course most popular Pork belly. Each taste just a little bit different in its own way, but nevertheless it never lost the aroma and deliciousness. 

The recipe is quite simple, not complicated at all, so why don’t you try and see for yourself? All ingredients are available in your Korean (Asian) Market, or International Stores, as well you can look up online too.

Now, I gave you what my family likes and dislikes… Of course, I love it anyway, I make it, and this recipe I picked up from my friend a few years ago, so it is kind of close to being authentic with a little twist of my own.  

Please read the notes, because I will explain why I used certain ingredients!

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Black Bean Noodles -Jjajangmyeon (Jajang-myan)

Black Bean Noodles -Jjajangmyeon (Jajang-myan) 

Course Main Course

Cuisine Chinese, Korean

Keyword pasta, asian, korean chinese, noodles

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 Tbs. Vegetable oil
• 4 Tbs. Black Bean Paste

Meat:

• ½  Cup Smoked Pork Jowl Jowl bacon
• ½  Lb. Pork boneless ribs cut into smaller cubes

Vegetables:

• 1 medium onion diced
• 2 Garlic Cloves smashed and minced
• 2 Cups Cabbage roughly chopped
• 2 Potatoes peeled and cut into smaller cubes
• 1 zucchini cut into smaller cubes (or you can use 1 smaller Korean white radish)

Liquid and seasoning:

• 1 Cup Chicken Stock
• ½ Cup Water
• Pinch of Salt
• ½ Tbs. Sugar

Thickening agent:

• 1 Tbs. Flour/or Corn starch/or potato starch mixed with 5 Tbs. Water or just enough to be able to dissolve the starch for thickening the sauce

Noodles and Garnish:

• 1 Lb. Noodles cooked and washed under cold/iced water (preferably Korean Noodles for jjajangmyun)
• 1 small Korean cucumber cut into matchsticks for garnish
• Sesame Seeds for garnish and taste
• Drizzle with Sesame oil *if desired

Instructions

1. In a pot/pan/wok, add oil; preheat oil until sizzling then add the black bean paste, stir continuously for a minute or two. You will see that the black bean paste starts to curl and separate from the fat. After that, with the spoon, take it out and discard the rest of the fat. Wipe off the greasy pot/wok.
2. Cut all the ingredients, and place them on the plate close by. Start with Smoked Pork Jowl, saute in the pan/wok for a minute or two, just when it starts to release the fat, add boneless pork ribs, season with a pinch of salt; stir until done. Take it out on the paper-towel and spill the rest of the fat, leaving behind just a glossy oily pan/wok.
3. In the same pan/wok, add vegetables, (one by one, not all at once) starting with onion, saute for a few minutes, then add garlic, stir, then add other vegetables stir for a minute each before adding the other vegetable, cook/stir fry for a good 5 minutes.
4. Return cooked pork in the pot/wok with the vegetables and stir, add Chicken stock and Water with the addition of salt if needed and sugar -stir. Cover and let it boil, then add the fried black bean paste, stir well and simmer on medium heat until all the vegetables are tender and cooked through. Add more water if necessary!!!!
5. Meanwhile, cook noodles, rinse or drop in the iced water, drain in the colander.
6. Once the vegetables are done, add thickening ingredients, a little bit at the time stir and add until it is thick enough but still liquid and in a sauce consistency.
7. Take it off and serve it over noodles (or rice) and add sesame seeds as well as cucumbers. You can serve it with pickled radish and extra onions/perhaps boiled or fried egg or simply whatever you feel like putting over as a garnish.

Recipe Notes

I used pork boneless ribs because it’s tender, it has a meaty part as well as fatty so it was just a perfect match. After tasting and making this dish so many times, I didn’t like bacon as regular bacon, so tried to substitute pork belly and bacon with smoked pork jowl which is also very inexpensive. It gives a wonderful taste as well as the aroma. Everything should be cut equally if possible, small cubes as a smaller than a ½ inch. This is my version, however, a friend taught me how doing it her way, and over the years I experimented and this is what my family likes. If you are NOT porking eater substitute with chicken or minced beef. I tried with both… Experimenting with different ingredients always gives you more options to enjoy any dish. If you are NOT meat eater substitute with tofu YES, you can serve black bean sauce over rice!!! Since Black bean paste is quite bitter, it is best not to skip the frying part.