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Vegetable Yakisoba Recipe

vegetable-yakisoba-recipe

Vegetable Yakisoba Recipe – Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce.

This veggie-packed version combines carrots, bell peppers, mushrooms and kale for a fun mix of textures and flavors.

Vegetable Yakisoba Recipe – The key in this dish is to sauté the yakisoba noodles first, creating a dryer, firmer noodle that won’t fall apart in the sauce. (Fresh ramen noodles would also work well here.)

The tangy-sweet sauce consists mainly of pantry condiments and can be made the day before.

Vegetable Yakisoba Recipe – Leftovers can be enjoyed the traditional street food way: reheated and served in buttered hot dog buns topped with Japanese mayo and pickled ginger.


vegetable-yakisoba-recipe-image

Vegetable Yakisoba Recipe


Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water.

Using your hands, gently loosen and separate noodles. Drain well.

In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high.

Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes.

Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer.

Transfer to a large plate.

Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.

To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper.

Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes.

Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes.

Stir in kale in batches into the vegetable yakisoba until wilted.

Add the noodles, sauce and all but ¼ cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.)

Season with salt and pepper.

Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.


Vegetable Yakisoba Recipe Ingredients


Yield: 4 servings

Ingredients for the Yakisoba
1 pound frozen pre-steamed yakisoba noodles, thawed
3 tablespoons neutral oil, such as safflower or canola
1 small yellow onion, thinly sliced
2 medium carrots, peeled and cut into matchsticks
1 large red bell pepper, stemmed, cored and thinly sliced
Kosher salt and black pepper
1 tablespoon minced garlic
8 ounces shiitake mushrooms, stemmed and thinly sliced
8 ounces baby kale
1 cup thinly sliced scallions


Ingredients for the the Vegetable Yakisoba Sauce
3 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon neutral oil, such as safflower or canola
1 tablespoon ketchup
2 teaspoons granulated sugar
¼ teaspoon grated fresh ginger
¼ teaspoon black pepper


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