One Pot Veggie Yakisoba Recipes
VEGETARIAN YAKISOBA
A yummy vegetarian version of this traditional Japanese dish (from elliemay.com). *The toasted sesame seeds are optional but very yummy.
Provided by esmerelda smoot
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil.
- Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
- Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
- Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
- Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
- Serve garnished with the chopped scallions and toasted sesame seeds.
Nutrition Facts : Calories 325.6, Fat 8, SaturatedFat 1.1, Sodium 1540.8, Carbohydrate 57.5, Fiber 3.9, Sugar 8.5, Protein 12.3
VEGETABLE YAKISOBA
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. 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. Leftovers can be enjoyed the traditional street food way: reheated and served in buttered hot dog buns topped with Japanese mayo and pickled ginger.
Provided by Kay Chun
Categories weeknight, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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 until wilted. Add the noodles, sauce and all but 1/4 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.
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