CORN ‘CHOWDER’ YAKISOBA NOODLE STIR FRY
I was selected as 1 of 50 bloggers to #cooklikeawokstar and compete in the Fortune Noodle Stir-Fry Blogger Recipe Challenge. Fortune sent each blogger several packages of their Yakisoba Stir Fry Noodles to create inventive and out of the box recipes. These noodles are fresh, with beautiful texture, and a variety of really complex and delicious flavors. They are so easy to work with and you can have dinner on the table in minutes!
I live in the Northeast and this time of year the weather is chilly and soup season is upon us! There is nothing quite like a fire crackling in the fireplace to warm your toes and a steaming hot bowl of creamy chowder to warm your belly. I had all of the ingredients for corn chowder in the fridge and set to work. I opened the fridge door and spied some yummy yakisoba noodles on the shelf… wait a minute! What if I took all of the chowder ingredients and created a crazy delicious creamy noodle stir fry?! And that’s exactly what I did! Wildly delicious crazy comfort food creation!!! Smoky notes from bacon and smoked gouda cheese hug the noodles, sweet corn, and earthy mushrooms with pops of color from red bell pepper and zucchini.
Here’s how I made it! You can also scroll to the bottom of this post for the full recipe or click on any of the photos which link directly to the full recipe on the blog.
Cook 6 slices of bacon in a large deep skillet over medium high heat until crisp. Remove, leaving the drippings in the pan. Chop and set aside.
Add 1 chopped onion and 4 chopped garlic cloves to the bacon drippings and cook until soft and fragrant, about 2 minutes. Add 1 small chopped red bell pepper, 1 small chopped zucchini, and 6 ounces sliced shiitake mushroom caps to the pan and continue cooking, stirring frequently, until the veggies are soft, about 4-5 minutes.
Cut the corn off 4 ears of corn with a sharp knife. Add the corn AND the cobs to the pan along with ½ teaspoon of salt, ½ teaspoon of black pepper, and the seasoning packets from 1 package of teriyaki flavor Fortune yakisoba noodles and 1 package of soy ginger flavor Fortune yakisoba noodles. Continue to cook over medium high heat, stirring to coat, the veggies with all of the flavorings, about 2-3 minutes.
Add 1 pint of heavy cream, 1 tablespoon of mustard, and the reserved chopped bacon to the pan. Bring to a boil and cook, stirring frequently, for 5 minutes, letting the sauce reduce and flavors infuse into your ‘chowder’ sauce.
Remove the corn cobs from the sauce and discard, taking care to scrape any excess sauce off the cobs and back into the pan. Add 1 cup of shredded smoked Gouda cheese and 4 chopped scallions to the pan and stir until the cheese is fully melted.
Stir in both packages of the yakisoba noodles, gently incorporating the noodles into the sauce until they are soft and fully coated.
Serve in bowls, garnished with more scallions and cilantro leaves. DEVOUR!!
CORN ‘CHOWDER’ NOODLE STIR FRY
6 slices raw bacon
1 onion, chopped
4 large cloves garlic, chopped
1 red bell pepper, chopped
1 small zucchini, cut into ½” thick half-moon slices
6-ounces shiitake mushroom caps, sliced (stems discarded)
4 ears corn on the cob
1, 7.7-ounce package Fortune Yakisoba Stir Fry Noodles – Teriyaki Flavor
1, 7.7-ounce package Fortune Yakisoba Stir Fry Noodles – Soy Ginger Flavor
½ teaspoon salt
½ teaspoon black pepper
1-pint heavy cream
1 tablespoon Dijon mustard
1 cup smoked Gouda cheese, shredded
4 scallions, chopped (plus more for garnish)
¼ cup cilantro leaves
Cook the bacon in a large deep skillet over medium high heat until crisp. Remove, leaving the drippings in the pan. Chop and set aside.
Add the onion and garlic to the bacon drippings and cook until soft and fragrant, about 2 minutes. Add the red pepper, zucchini, and mushrooms to the pan and continue cooking, stirring frequently, until the veggies are soft, about 4-5 minutes.
Cut the corn off the cobs with a sharp knife. Add the corn AND the cobs to the pan along with the salt, black pepper, and the seasoning packets from both packages of yakisoba noodles. Continue to cook over medium high heat, stirring to coat, the veggies with all of the flavorings, about 2-3 minutes.
Add the cream, mustard, and reserved chopped bacon to the pan. Bring to a boil and cook, stirring frequently, for 5 minutes, letting the sauce reduce and flavors infuse into your ‘chowder’ sauce.
Remove the corn cobs from the sauce and discard, taking care to scrape any excess sauce off the cobs and back into the pan. Add the cheese and scallions to the pan and stir until the cheese is fully melted. Stir in both packages of the yakisoba noodles, gently incorporating the noodles into the sauce until they are soft and fully coated.
Serve in bowls, garnished with more scallions and cilantro leaves.
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