Some time ago, I wrote a post about various uses of a product called “odeng” (some stores might call it fried “fishcake”) which is a nice item to have in your freezer for weeknight meals. Since I see there has been quite a lot of traffic to that post, I’ve decided to provide step-by-step directions for making a quick vegetarian mid-week meal.
“Specialty” items you need:
A jar of teriyaki sauce—nothing too sticky sweet or thick. I like Soy Vay’s Veri Veri Teriyaki sauce. (Or, I make my own when not pressed for time. Quite simple to do with chicken broth, soy sauce, sesame oil, garlic, and a little sugar.)
Chow mein noodles. Here, I use an Organic brand I get from Costco. Other times, I’ve also used thicker udon noodles or thinner yakisoba noodles.
Other than these two items, you need—of course—odeng sliced thin (or another meat or shrimp or tofu in bite size pieces), and then any other varieties of vegetables you have in your refrigerator. Always include some sort of julienned cabbage and carrots and onion of some sort. I also happened to have sugar snap peas and red pepper that I julienned.
Optional: Sriracha hot sauce.
Now you’re ready to get started.
1) First, heat some canola oil in a large non-stick sauté pan, then add the vegetables, salt and pepper, and then stir fry until crisp tender. Just a few minutes will do the trick. Do not overcook!
2) Once you remove the vegetables to another bowl, add a little more oil and stir fry the odeng slices until just beginning to brown on the cut sides. Put odeng slices in a bowl.
3) Once again, add a little more oil and then put in however many packages of chow mein noodles as you would like. I like to use two and then have leftovers for lunch. Add just a few spoonfuls of water to help break up the noodles and make them a bit more pliable, and then pour in about 4-5 tablespoons (for the two packages for instance) of the teriyaki sauce. You can always add more to taste after everything is mixed.
4) Add the odeng slices and quickly give another stir, and then add the vegetables and reheat. Vegetables, noodles, and odeng slices should acquire a nice glow of sauce. Serve with Sriracha.