We made Yakisoba for lunch today because we saw fresh Chinese noodles in a supermarket and wanted to try it.  Unfortunately it was much too soft.  It tasted good, but the texture was very wrong.  We bought one of those bags of a mixture of cut vegetables to use for stir-fry for the first time thinking perhaps it’ll prevent us wasting vegetables.


I wasn’t able to find good noodles for yakisoba in Hong Kong or Singapore so I didn’t think it would be so easy to find some here.  I have tried some Japanese noodles meant for yakisoba but they have been frozen and defrosted so the texture had gone funny.


I guess we have to use spaghetti instead like I was doing in Hong Kong and Singapore.


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