VEGETABLE YAKISOBA
Yakisoba is a Japanese dish of fried noodles and can be made with a variety of meats, just vegetables or vegetables and Tofu. The dish is fried in a wok and then tossed with a savoury and sweet sauce.
Provided by Leah Smith
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a bowl combine all the ingredients for the sauce and mix well.
- Heat the vegetable oil in a wok, add the vegetables and stir fry on medium to high heat until they become tender.
- Add the noodles to the wok and fry for a minute or two.
- Lastly, add the sauce and stir for another two minutes. Remove from the heat and serve.
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.
VEGETABLE YAKISOBA
Try this delicious, colorful, veggie-packed Vegetable Yakisoba, a simple Japanese noodle stir-fry with lots of flavor and texture!
Provided by Sarah
Categories Noodles
Time 25m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.
- Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.
- Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.
- Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.
Nutrition Facts : Calories 615 kcal, Carbohydrate 85 g, Protein 14 g, Fat 25 g, SaturatedFat 9 g, Sodium 657 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
AUTHENTIC YAKISOBA
This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.
Provided by veithk
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
- Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
- Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
- Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 110.2 g, Cholesterol 24.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 1.1 g, Sodium 2220.2 mg, Sugar 13.9 g
YAKISOBA
Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you're not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish's roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It's a Japanese street food favorite that will quickly become a weeknight favorite in your home.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
- For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
- For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
- Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
- Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.
CHICKEN YAKISOBA
This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
- Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
- Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 69.8 g, Cholesterol 29.3 mg, Fat 16.5 g, Fiber 7.2 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 3867.9 mg, Sugar 9.6 g
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