Elevate your instant noodles: 'Hangover' spicy pork yakisoba by Hashida's Chef Kenjiro Hashida
In this series, CNA Lifestyle persuades Singapore chefs to share their fondest personal instant noodle recipes with us. No uni, no truffle, no caviar and absolutely no gold leaf – only the humble ingredients in their home pantries. In this instalment, it's Chef Kenjiro Hashida's yakisoba version.
Spicy, umami, toothsome noodles (Photo: CNA/Joyee Koo)
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The fancier the meal I’m eating, the more I wonder if the chef likes junk food.
One evening, during dinner at Hashida Singapore featuring the most exquisite dishes using the freshest seafood, I had to ask chef Kenjiro Hashida: Does he eat instant noodles?
Yes, indeed, came the swift reply. His favourite kind is the instant yakisoba or dry noodles made by Japanese brand Peyoung, which he grew up eating in his native Tokyo.
Peyoung’s packaging is quite unique in that it allows you to add hot water to cook the noodles, then drain them through little holes in the corner. Nifty.
In Japan, Hashida even uses a special hotplate to fry the noodles. Now that’s instant noodle dedication.
Hashida loves Peyoung’s spicy flavours, and jazzes his noodles up with the addition of braised pork knuckle, which he buys regularly from a stall at Amoy Food Centre. And for even greater textural interest, he also adds tofu, Chinese cabbage and coriander.
The result is a fragrant, spicy, piping hot plate of noodle indulgence.
For this reason, it’s Hashida’s favourite hangover food after a night of drinking or partying. And, after the first bite, I can see why.
Hashida’s "Hangover" Spicy Pork Yakisoba
Ingredients:
1 packet Peyoung Yakisoba (Mapo flavour)
Braised pork knuckle meat
Chinese cabbage
Tofu
Coriander
Instructions:
Open the lid of the instant noodle packet halfway and take out the sauce and toppings.
Pour hot water in to cook the noodles and close the lid.
After 3 to 4 minutes, open the lid and drain the water.
Add the contents of the sauce packet and mix well with the noodles before adding the toppings from the packet.
In a pan or wok, stir fry the noodles with the braised pork knuckle meat, Chinese cabbage and cubed tofu until fragrant.
Garnish with coriander and serve.
