Yakisoba (焼きそば), literally “fried noodles”, is a dish often sold at festivals in Japan, but originates in China. The dish was derived by the Chinese from the traditional chow mein, but has been more heavily integrated into Japanese cuisine like ramen. Even though soba (noodles made from buckwheat) is part of the word, yakisoba noodles are not made from buckwheat, but are similar to ramen noodles and made from wheat flour.
Servings: 100 Portions (2 Pans)
Portions: 1-1/4 Cups Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
25 lb. beef, oven roast, partially thawed
2 gallon (8 lb) peppers, sweet, fresh, diced 1/2-inch
1 quart (12 oz) onions, green, fresh, with tops, cut in 1/4-inch pieces
1 1/3 tablespoon (4 cloves) garlic, dry, minced
6 lb. spaghetti, broken in 2-inch pieces
3 tablespoon (2 oz) salt
1 quart (2 lb) salad oil or shortening, melted
1/4 cup (2-3/4 oz) salt
1 1/3 tablespoon pepper, black
1 cup soy sauce
1/2 cup (4 oz) salad oil or butter or margarine, melted
Trim excess fat from roast. Machine slice beef into thin slices, 1/8-inch or less. Cut slices into strips 2-inches long and 1/2-inch wide. Cover; set aside and refrigerate.
Prepare peppers, onions, and garlic, cover; set aside and refrigerate.
Add 3 tablespoon salt to 4 gallon water; bring to a boil. Cook spaghetti in boiling, salted water until tender, about 10 minutes. Drain; set aside.
Using salad oil or shortening as needed to prevent sticking, sauté meat in small batches in roasting pan until pink color disappears. Remove from pan. Sprinkle 1/4 cup salt, pepper, and soy sauce over meat. Sauté peppers, onions, and garlic in 1/2 cup salad oil or melted shortening until steaming, stirring constantly, about 2 minutes. Add meat and spaghetti, mix lightly. Place an equal amount of mixture in each pan. Brush top of mixture with butter or margarine. Bake for 20 minutes or until heated thoroughly.
NOTE:
9 lb 12 oz fresh sweet peppers A.P. will yield 8 lb peppers diced 1/2-inch and 15 oz fresh green onions with tops A.P. will yield 12 oz green onions cut in 1/4-inch pieces.
13 oz (2-1/2 cups) dry onions chopped (14 oz AP.) may be used.
Other sizes and types of pans may be used.