Canned Mackerel Yakisoba

Name: Canned Mackerel Yakisoba
Yield: 1 serving
Cuisine: British
Ingredients: 1 tablespoon Oil *I used Sesame Oil; 1 small clove Garlic *finely chopped; 1 cupful Vegetables *cut into thin strips and slices; *Note: Today I used Onion, Carrot, Cabbage and Capsicum; Salt & White Pepper; 1/2-1 teaspoon Curry Powder; 1 serving Yakisoba Noodles *OR Thin Hokkien / Singapore Noodles; 1 can (125 g) Mackerel in Brine *drained; 1 tablespoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

I thank whoever started making Canned Mackerel. Such a wonderful food product, lasts long in the pantry, ready to use anytime, and absolutely versatile and delicious. Today I used it for Yakisoba, Japanese style stir-fried Noodles. Some people say Mackerel has strong fishy smell. I suggest to add some Curry Powder to it so that you won’t smell the fishy smell. This Yakisoba smells just good.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1 tablespoonOil *I used Sesame Oil
1small clove Garlic *finely chopped
1cupful Vegetables *cut into thin strips and slices
*Note: Today I used Onion, Carrot, Cabbage and Capsicum
Salt & White Pepper
1/2-1 teaspoonCurry Powder
1serving Yakisoba Noodles *OR Thin Hokkien / Singapore Noodles
1 can (125 g)Mackerel in Brine *drained
1 tablespoonSoy Sauce

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Steps

1

Heat Oil in a large frying pan or wok, cook Garlic and Vegetables, and season with Salt, White Pepper and Curry Powder. Add Yakisoba Noodles and stir for a few minutes.
2

Add drained Mackerel and Soy Sauce, and stir to combine. Sprinkle with some finely chopped Spring Onion and enjoy.