Some dishes can stay in your imagination, the totality of their presence emerging within a millimeter of a moment. Such intensity led me to prepare yakisoba recently. I love this dish. And decided to feature it for my staff meal a few weeks ago. Though it’s usually a sliced beef dish, we went with ground beef. I used a recipe from back in my army days (No: L062 00 of my armed service recipe cards). This meat and pasta dish warms the belly and the heart. It’s gingerly garlicky good.
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