tag:blogger.com,1999:blog-1235379999865927217.post8509520124457200863..comments2023-09-20T04:58:24.118-07:00Comments on Galson Family Cookbook: Yakisoba with Pork (or chicken) and cabbage - (Jessie via the NY Times)David Ghttp://www.blogger.com/profile/11696532409276455554noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1235379999865927217.post-80284864576432647912011-06-12T17:26:12.622-07:002011-06-12T17:26:12.622-07:00Betsy tried this and made the following modificati...Betsy tried this and made the following modifications:<br /><br /><br />We made the Yakisoba today. Added zucchini and sesame seeds. Substituted rice for noodles. Tasted great!<br />All the vegis were from our local CSA - hooray! But, not the mango.David Ghttps://www.blogger.com/profile/11696532409276455554noreply@blogger.comtag:blogger.com,1999:blog-1235379999865927217.post-59431962404727070622011-06-05T18:34:52.056-07:002011-06-05T18:34:52.056-07:00I suggest not only slicing the meat thin, but chop...I suggest not only slicing the meat thin, but chopping it smaller as well, about the sizemof a large pea. The carrots need to cook longer than the cabbage. I would add the carrots by themselves, then add the cabbage with just enough time to warm it, it does not neednto be cooked. I sprinkled the table servings with toasted sesame seeds, just before serving. Since I could not find the Chinese noodles, I used Manischewitz "fine" egg noodles instead.David Ghttps://www.blogger.com/profile/11696532409276455554noreply@blogger.com