Tasty yakisoba has transended Okinawa’s shores and become a local favorite.

Chef Grant Sato offers up his version of the noodle dish, complete with a quick recipe for yakisoba sauce — equal parts red miso, sugar, shoyu and mirin — if no ready-made version is available on store shelves, in “An Okinawan Kitchen.”

YAKISOBA

By Chef Grant Sato, “An Okinawan Kitchen”

• 2 ounces (1 cup) Spam, thinly sliced
• 1 teaspoon vegetable oil
• 8 ounces yakisoba noodles
• 3 tablespoons purchased yakisoba sauce (Bulldog brand preferred)
• 1 cup shredded cabbage
• 1/2 cup julienned carrots
• 1/2 cup bean sprouts

Heat nonstick pan on high; add Spam and oil. Saute until Spam is slightly crisp.

Remove excess oil, if desired, and add noodles. Stir until noodles are slightly crisp.

Add yakisoba sauce, stir well; reduce heat to low. Add cabbage, carrots and bean sprouts; cook until vegetables are slightly tender. Serve hot. Serves 4.

Nutritional information unavailable.

Find “An Okinawan Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.