Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


Find a Circle B Kitchen Recipe 

Subscribe to Circle B Kitchen and never miss a post! It's free!

Enter your email address:

Delivered by FeedBurner


Previously, on Circle B Kitchen...

Pear Salad with Blue Cheese and Candied Pecans

Creamy Tomato Soup with Italian Sausage and Tortellini

Cheese-y Chicken Quesadilla Pie

       A Rustic Seeded Loaf

Foolproof Lemon Meringue Pie

Pumpkin Spice Cookies with Cream Cheese Frosting

Miso-Glazed Salmon and Ramen Noodles

Shredded Chicken for Tacos 

Homemade Salsa Verde

Circle B Kitchen Hacks

Baby Girl Pasta with Beets

Mexican Sloppy Joe Sliders

Fresh Fig Crostata

Snickerdoodle Peach Cobbler


Some of Our Favorite
      Things For the

Cranberry Upside-Down Cake

Homemade Eggnog

Homemade Dinner Rolls

Brown Sugar Pie

Baked Christmas Pasta

Hot Toddy Pudding Cake

Cranberry Oat Scones

Nutella Thumbprint Cookies

Lemon Blueberry Scones in a Jar

Persimmon Cookies

Old Fashioned Gingerbread with Whipped Coconut Cream

Apple Cinnamon Dutch Baby

Persimmon Pudding Cake


Chocolate-Cranberry Biscotti

Apple Ginger Pudding Cake

Cinnamon Swirl Quick Bread with Crumb Topping

Apple Butter Spice Cake with Rum Icing

Chocolate Bark with Cranberry Granola and Sea Salt

Apple Molasses Gingerbread Cake


And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



« Italian Almond Cake | Main | Artichoke Stuffing Bites »



I hesitate to call this fast food…just the mention of those 2 words conjures images of burgers and burritos thrown together with questionable ingredients, and laden with unhealthy fats/carbs/sugars.  But they’re quick and easy and cheap and readily available and we’ve all succumbed to those seductive qualities.  You know you have. 

And you know where I’m going with this, right?  Yakisoba is fast food done right.  Japanese street food… fast, easy, quick, cheap, AND nutritious.  Oh, this is good stuff, people.  It’s a Mark Bittman recipe, and he got it so right.  The sauce is complex and tasty and a snap to throw together.  You can add any veggies and meats you want, and you can use just about any wheat or egg noodle.  Or so he says.

I’m going to go out here on a limb and say definitively that not just any noodle works here.  I chose four noodle candidates… yes, I’ve made this four times in the last month just so I could get it right for you.  I take my job here very seriously, people.


The first time I made this I used a Japanese udon noodle and wasn’t all that happy with how it turned out.  Mr. Bittman used a curly noodle, which I couldn’t find locally and ended up ordering online.  You can buy them as either a Japanese or a Chinese noodle. 

I love the curly noodle in this and can unequivocally say it’s a great choice.  The texture is a little chewy which I really liked. 


Then I made it with a Chinese egg noodle, and after the votes were tallied, it was the clear winner.  Hands down. 

No matter which noodle you choose here, the most, most important thing is not to overcook them.  Three minutes, people.  That’s it.  Then rinse, drain, and spritzle with a little toasted sesame oil and they’re ready to toss with your veggies.


You can basically use any veggies you want in this.  Cabbage is traditional, and I loved the napa cabbage, but I’ve also used kale, bok choy, and a pre-chopped cabbage/veggie blend.  Meat is optional, and I used tofu each time, but Mark used pork.

But no kidding.  This is so easy to throw together and it really is fast.  From beginning to end, 13 minutes.  In my book that qualifies as fast food.

Yes, people I have a serious yakisoba crush.  As I said, I’ve made this 4 times in the last month and am already thinking about when I will make it again.   And whenever that is, it’s not soon enough.  Here's the recipe...


Click here for a printable recipe

Recipe courtesy of Mark Bittman

This really is an amazingly delicious version of yakisoba that has become part of our regular dinner rotation.  The only change I made to the recipe was to add a teaspoon of cornstarch to the sauce.  Without it, the sauce sort of sinks to the bottom of the bowl instead of coating the noodles and flavoring each bite.  Feel free to add whatever veggies you have on hand.  I love to add in sliced mushrooms and often substitute sliced radishes for the carrots.

6 ounces dried or 10 to 12 ounces fresh Chinese egg noodles
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced fresh ginger
2 pork chops, thinly sliced (or sliced chicken or cubed tofu)
1 small head Napa or savoy cabbage, shredded (about 4 cups)
2 carrots, shredded
2 tablespoons ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons mirin or a bit of sugar
Few drops hot sauce (recommended: Tabasco)
1 bunch scallions, chopped, white parts only

Bring a pot of water to a boil, salt it, and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.

Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.

Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking.

Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin, and hot sauce.  Whisk in the cornstarch.  When vegetables are soft and any liquid has evaporated, add the sauce, stirring until it begins to thicken slightly.  Add the noodles and most of the chopped scallions to the to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with the remaining chopped scallions.

You Might also like:

Chow                                          Chicken Curry                               Barn Suite Linguini

Reader Comments (2)

OMG! I just made this for dinner and it was AMAZING. It was salty and a little sweet from the ginger and mirin. And best of all - it came together pretty quickly which I appreciated greatly. Thanks for sharing. I'll be making this again and again.

May 2, 2011 | Unregistered CommenterTanya

So glad you liked it, Tanya! Hard to believe how easy this is to put together, isn't it? Thanks for getting back to us.

May 3, 2011 | Registered CommenterPatrice Berry

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>