Vegetarian Yakisoba Recipes

VEGETABLE YAKISOBA

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.

VEGETARIAN YAKISOBA

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.

VEGETABLE YAKISOBA

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.

AUTHENTIC YAKISOBA

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.