For Young Women Camp (2010) the girls were organized into groups, and each group served a meal from a different country. Heather's group served this Japanese dish, and it was so tasty and fun I asked her for the recipe!
(Thank you Heather)
Yaki Soba noodles (They come in 3-packs--1 pack is plenty for a meal for 2 people if you're using lots of veggies)
chicken, cut into bite-size pieces
Teriyaki sauce (to marinate the chicken)
carrots, chopped thin or even julienned
zucchini, sliced thin
celery, chopped into thin pieces
red peppers, sliced into thin pieces
bamboo shoots (canned)
bean sprouts
We also brought – but didn't use – water chestnuts (canned) and shredded cabbage, in case we wanted to add even more. Really, what and how much you use of anything is personal preference.
The chicken needs to be cut up bite-size and cooked up very first. (I actually marinated the chicken pieces in Teriyaki sauce for a few hours, and then cooked it all up at home the night before camp).
The veggies all need to be cut up very small or thin, so that they cook quickly. Then start cooking them up, in a little bit of oil, in order of what will take the longest to cook/ hardness of the veggie. We used flat skillets, frying pans, a wok......probably doesn't matter too much. So, for example, once the carrots start to cook, go ahead and throw in the celery, etc. Keep adding everything until it's all combined and all cooked up. If you're doing a large amount like we were, just cook things separately, and combine in a big pot/bowl as they are finished.
The very last thing you add is the Yaki Soba noodles. The package will have directions, but basically, you will need to rinse them in warm water to help separate all the noodles (they come already soft, in a package in the refrigerator). Add the noodles to everything else you've been cooking up, then add the water it calls for, and the package(s) of sauce mix that come with them. Once that's all mixed together and everything is heated through, you're done! Serve with chopsticks of course!
carrots, chopped thin or even julienned
zucchini, sliced thin
celery, chopped into thin pieces
red peppers, sliced into thin pieces
bamboo shoots (canned)
bean sprouts
We also brought – but didn't use – water chestnuts (canned) and shredded cabbage, in case we wanted to add even more. Really, what and how much you use of anything is personal preference.
The chicken needs to be cut up bite-size and cooked up very first. (I actually marinated the chicken pieces in Teriyaki sauce for a few hours, and then cooked it all up at home the night before camp).
The veggies all need to be cut up very small or thin, so that they cook quickly. Then start cooking them up, in a little bit of oil, in order of what will take the longest to cook/ hardness of the veggie. We used flat skillets, frying pans, a wok......probably doesn't matter too much. So, for example, once the carrots start to cook, go ahead and throw in the celery, etc. Keep adding everything until it's all combined and all cooked up. If you're doing a large amount like we were, just cook things separately, and combine in a big pot/bowl as they are finished.
The very last thing you add is the Yaki Soba noodles. The package will have directions, but basically, you will need to rinse them in warm water to help separate all the noodles (they come already soft, in a package in the refrigerator). Add the noodles to everything else you've been cooking up, then add the water it calls for, and the package(s) of sauce mix that come with them. Once that's all mixed together and everything is heated through, you're done! Serve with chopsticks of course!