Hi Jody,
Here's my recipe for Yakisoba. I've never heard of a Japanese dish called "scoonei." That's not a Japanese spelling, and I can't imagine what else it might be. Do you have a description of the dish?
Susan
Yakisoba
Serves 4
The Worcestershire sauce is what gives yakisoba its unique taste!
1/2 pound beef round steak, cut in thin strips
2 tablespoons sake
pinch salt
4 portions fresh yakisoba noodles, or about 1 pound fresh Chinese egg noodles, or 4 packets dried ramen noodles
2-3 tablespoon oil
1 cup shredded cabbage
1/2 carrot, shredded into fine strips
4-5 tablespoons Worcestershire sauce, preferably Japanese Wooster sauce
1 tablespoon beni shoga or kizami shoga (shredded red pickled ginger)
1 teaspoon ao nori (green nori flakes)
Sprinkle beef with sake and salt; mix and let stand to marinate while preparing the noodles.
If using yakisoba or fresh egg noodles, cook briefly in boiling water, then drain. If using dried ramen, cook in boiling water just until al dente, then drain (don’t use the seasoning packets).
Heat half the oil in a wok. Add beef and stir-fry until meat is no longer pink. Add the cabbage and carrots. Continue to cook until the vegetables have softened a bit.
Add remaining oil to the wok. Add noodles and stir-fry until well mixed. Add the Worcestershire sauce and continue stir-frying about 1 minute longer.
Divide among plates. Sprinkle each serving with red pickled ginger and nori flakes.
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