Wednesday, August 31, 2016

Korean BBQ Yakisoba Nachos

I was invited to participate in the JSL Asian Noodle Blogger Recipe Challenge and jumped at the chance, because if there is something I really love, (besides guacamole, pizza and wine) it is Asian noodles of any sort. It's my go to at whatever Asian cuisine I am dining at that moment. Admittedly, it took me awhile to try and figure out what I wanted to do with these noodles - go an Asian cuisine route or switch things up and do a fusion dish. I ended up doing both - I made an AMAZING carbonara out of these noodles (which I will end up sharing later, because, yum), but ended up deciding to enter the contest with the recipe you see here, Korean BBQ Yakisoba Nachos
I have amazing friends that are total foodies and help me brainstorm creative ideas. One friend suggested making fries and I expanded on that idea and decided to make loaded nachos. Best idea ever. The recipe may seem a little tedious, but I promise, it is easy, and well worth your time! 
For the Yakisoba nachos
2 packets of JSL Yakisoba Stir Fry Noodles - Hot and Spicy
1 Hot and Spicy seasoning packet from JSL Noodles
2 eggs
Vegetable/Canola Oil for cooking.

For the steak
1lb skirt steak, room temperature
1/2 tsp salt
1/2 tsp pepper
1/4 cup Korean BBQ Sauce

For the nacho toppings
1/4 cup chopped scallions
2 cups shredded cheddar
1/4 cup chopped cilantro
1/3 cup chopped kimchi
~1/4 cup yum yum sauce
~1/4 cup Korean bbq sauce

Directions
1. In a bowl, mix together 2 packets of JSL Yakisoba Noodles, 1 seasoning packet and 2 eggs. 
2. Take out half of the noodles and lay put on aluminium foil in a rectangular shape. Completely wrap noodles and place in the freezer for one hour. Do the same with the other half (see photos below). 
3. While the noodles are in the freezer, heat a skillet to medium high heat. 
4. Season steak with salt and pepper and cook for 5 minutes on one side, 3 on the other (my steak was about 1/2 inch thick). 
5. Let rest for 15 minutes and then cut into tiny pieces. Mix in Korean BBQ sauce and set aside. 
6. After an hour has passed, in a pan fill up with canola oil, 1/2 inch and heat to medium high. Preheat over to 350 degrees. 
7. While pan is heating, take noodles out of the freezer and divide each packet into 8 pieces. 
8. Carefully slide 4 of the noodle pieces in the oil. Cook for two minutes on each side, or until noodle pieces are golden. Place on paper towel lined plate. Repeat until all noodles are cooked.  
9. In an oven safe skillet (baking sheet if you don't have a skillet), put half of the Yakisoba chips in the skillet. Layer half of the cheese, scallions and steak on the chips. Repeat with second layer of chips. 
10. Cook in oven for 15-20 minutes, or until cheese is melted. 
11. Take out of oven, evenly distribute the cilantro and kimchi over top of the yakisoba chips. Drizzle the Korean BBQ sauce and Yum Yum sauce over top of the chips. 
12. Enjoy :)


Check out their Facebook page or twitter to see other fun recipe creations! 

Available for purchase: Safeway, Albertson's and I am sure many other places - those are just the two that I have been able to confirm. 
Tips/Photos

I was not compensated for this post and I received samples for review purposes. All opinions about the product are based on my own experience.

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1 comment:

  1. These Korean BBQ Yakisoba Nachos looks super yummy and tempting.I just can't take my eyes off from it. Will definitely try this at home to satisfy my craving for such yummy nachos.

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