Sun Noodle's Okinawa Soba

This might as well be named “The Tasty Noodle Island” blog, as here I present yet another store-bought fresh oriental noodle product in the form of Okinawa Soba by Sun Noodle. You may know by my previous posts how fond I am of Sun Noodle’s Ramen products. With that in mind, I just had to pick up this Okinawa Soba item up and give it a spin.

This 14.7 oz 2-person serving package was purchased at Ward Marukai for $2.79 (regular price). It includes a sealed inner bag of soba noodles (single batch) and two packets of soup base…

Notice how these Okinawan Soba noodles are light in color and have a wide and flat profile vs. Japanese Soba noodles which are more brown and have a thinner, round profile.

Well, like Saimin and Ramen (or any noodle dish for that matter), they require further garnishment to make it a complete dish. With that I added julienned carrots, celery and sliced green onions. There’s also a small amount of minced fresh ginger and garlic for extra “kick”…

As well as two types of Kamaboko (fish cake)…


Hilo’s Amano brand Vegetable Tenpura Deep Fried Fish Cake – 6 oz., $1.27 (on sale) from Marukai.

Here it is unpackaged…

Notice all the bits and pieces of green onion, peas and carrots. This stuff is awesome just eaten alone, so imagine how good they are in the Yakisoba noodles!

Also…


Hilo’s Amano brand Uzumaki Steamed Fish Cake – 6 oz., $1.27 (on sale) from Marukai.

Notice the attractive swirled profile…

This stuff is mandatory in saimin.

So I also made Julienned strips out of these two fish cakes. You could also add (or substitute) with Spam or Charsiu (local style), but I opted to stick with these. Especially since the deep-fried Vegetable Tenpura Fish Cake already has a “meaty” flavor profile.

Now that we’re prepped, on with the cooking, which is VERY easy (like making Saimin)…

In a large sauté pan or wok on medium-high heat, first sauté the vegetables…

Once the vegetables begin soften and cook through, add the Kamaboko (or other meat)…

In that photo, you can see how I cut the Kamaboko, so that everything is uniform and combines easier with the soba noodles.

The Kamaboko is already cooked out of the package, so all you’re doing here is heating it up. Then you add the broth. First combine the broth packet with 1-1/2 cups of boiling water in a cup. There are two packets in here, so make that 3 cups for the 2 packets. Then pour the broth into the pan with the vegetables and fish cake…

Unlike ramen or saimin, this is a “dry” noodle dish, not a soup; where the broth is only for flavor and moisture, and the noodles will mostly absorb all of it.

Then add the Soba noodles…

The broth will begin to boil and steam and cook the noodles, which the noodles will also absorb most of its moisture and flavor. With chopsticks (or tongs), combine the noodles, vegetables and kamaboko (or meat) evenly…

If you want, you can adjust the final flavor with Shoyu…

As you can see, the soba noodles absorbed that broth, making them tender and moist. These Yakisoba noodles really are “sponges”, also taking on the Kamaboko flavors.

From the time the noodles are added, it only takes about 5 minutes to reach the ideal tender, and moist finish. Finally, garnish it with the green onions and that’s it!

Itadakimasu!

As you can see, this is a popular item with local Okazuya shops, as many of them are owned Okinwans, such as shown in this plate from Masa & Joyce in Kaneohe…

And the dish really is flexible as to what you garnish with. Here’s a Yakisoba plate from this year’s Okinawan Festival…

I’m willing to bet Sun Noodle makes the noodles sold at the festival. Next year I’ll ask. But they do look like the same one I have here from the store. As you can see, they put SPAM in theirs. Mines mo’ bettah with da’ Kamaboko!

Next time I’ll try added that pickled ginger garnish on top. That looks good!

Anyway, next time you’re in the mood for noodles, give this Okinawa Yakisoba by Sun Noodle a try. It’s really easy to make.. and to make it your own. It’s also a fantastic one-dish meal, great for pot lucks or to pack for the beach. Oishii desu!


Comments

Sun Noodle's Okinawa Soba — 16 Comments

    • Okinawans are Japanese. the island of Okinawa is one of the southernmost islands in the chain, very tropical and beautiful.

  1. I love how your pics just POP OUT and grab your attention. I’ve run across your blog a couple of times googling stuff…silly me to not have clicked on that subscribe button any sooner. I’ve missed out on plenny!

  2. i love the sun noodle type of okinawa soba. i live in tampa. how can i purchase the soba from here?? please advise as soon as possible. i’d like to purchase a large quantity…a case or two. thank you.

  3. Pingback: Costco Made in Hawaii Eats | The Tasty Island

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