Of course, lo mein using our yakisoba noodles! Lo mein—soy-forward stir-fried noodles—descends from Chinese cuisine but has become a distinctly Chinese-American dish. This is such a quick and delicious meal, very kid friendly, and a great template for all kinds of greens! it wouldn’t be unheard of to eat this with a side of wontons!
Read moreLola's Yakisoba with Brussels
Traditionally, yakisoba would be served with cabbage, but Brussels are a great replacement, offering their own distinct flavor and vivid color. Because you're shredding the Brussels sprouts, there's no need to core them. My secret is to simply use the Cuisinart shredder. I pop the Brussels in one by one and save myself all the work of cutting. This recipe is a riff on one our dear friend Jane Hashimawari of Ippai PDX shared with us. I almost always top with a bit of Kewpie mayonnaise because it takes it to 100.
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I was delighted when I experimented by using our Organic Yakisoba Sauce in place of classic Otafuku or Bulldog Okonomiyaki Sauce. It works like a dream! In fact, I insist: try it out! It’s so special!
In the Kansai region, where okonomiyaki was invented and where I lived (Kyoto, Osaka, and Kobe are all within Kansai), the ingredients are all mixed together and cooked as one mass. Many regions have their own adaptations—the other most famous style comes from Hiroshima—but the Kansai version is the easiest to make. I like to eat this with rice and miso soup.