Yakisoba Noodles With A Kick Vegetarian Recipes

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YAKISOBA NOODLES



Yakisoba Noodles image

Yakisoba is a classic Japanese noodle dish with a salty, sweet and sour sauce. Made in one-pan, this recipe is so easy to make and is always a crowd pleaser.

Provided by Natalya Drozhzhin

Categories     Asian     Main Course

Time 50m

Number Of Ingredients 13

1 tbsp oil (avocado or olive)
1 large red bell pepper
1 large carrot
1/2 bunch of green onions
1 lb boneless chicken
1/2 small cabbage head
1/2 large yellow onion
16 oz yakisoba noodles
2 tsp sugar
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp ketchup
4 tbsp worcester sauce

Steps:

  • Combine the sauce ingredients together. Set it aside.
  • Prepare all veggies for the recipe. Cut them into the size of your preference. Some noodles may need to be preheated in their original packaging. Follow the instructions on the box for the noodles.
  • Cook all vegetables separately in a pan on high heat, just for a few minutes. This will add a golden color to them.
  • Cook chicken in an oiled skillet until all sides turn golden brown.
  • Add sautéed veggies and all the sauce ingredients to the pan.
  • Add in noodles to the mixture. Cook for a few minutes and serve.

Nutrition Facts : Calories 282 kcal, Carbohydrate 36 g, Protein 16 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 1386 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

YAKISOBA NOODLES WITH A KICK (VEGETARIAN)



Yakisoba Noodles With a Kick (Vegetarian) image

We had bought some fresh Yakisoba noodles and my boyfriend sort of threw this recipe together. It turned out really well, especially since we like things rather spicy. I've made this with just the chili-garlic sauce and also with a mix of the chili black bean and black bean garlic sauce. Pick your favorite sauce or a combination that sounds good to you.

Provided by zaar junkie

Categories     Japanese

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups water
4 ounces vegetarian beef strips, Vegeusa brand, thin beef strips (dehydrated mock beef)
1 tablespoon olive oil
1 large onion, chopped
1 green pepper, chopped (optional)
1 head broccoli, chopped
4 tablespoons minced garlic
3 1/2 ounces sun luck hot chili-garlic sauce, chili black bean sauce, and or 3 1/2 ounces black bean garlic sauce
2 dashes sriracha hot chili sauce (squirts)
2/3 cup water
2 lbs yakisoba noodles, fresh
fresh ground black pepper
sesame oil

Steps:

  • In a medium pan, boil 2 cups of water. Add Vegeusa beef strips and cook until tender (approximately 5 minutes). Drain and set aside.
  • In a skillet, cook onion and green pepper (optional) in olive oil until slightly tender, then add broccoli and cook until tender. Set aside.
  • While your veggie are cooking, prepare the sauce by mixing the minced garlic, sauce combination of your choice, sriracha chili sauce, and water.
  • In your skillet or hot wok, add rehydrated beef strips and cook for a minute or two just to brown it a bit, then add your veggie mix, Yakisoba noodles, and sauce and mix well. Add black pepper and sesame oil to taste (I usually just try the cover the top with black pepper and maybe make a small circle with sesame oil. Stir until well mixed. Heat for 5-10 minutes and serve.

Nutrition Facts : Calories 72.7, Fat 2.7, SaturatedFat 0.4, Sodium 40.7, Carbohydrate 10.9, Fiber 3.2, Sugar 2.8, Protein 3.5

YAKISOBA



Yakisoba image

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

1/4 cup Worcestershire sauce, such as Lea & Perrins® Worcestershire Sauce
4 teaspoons ketchup
1 tablespoon sugar
2 teaspoons soy sauce
One 16- to 18-ounce package cooked yakisoba noodles (see Cook's Note)
2 tablespoons neutral-flavored oil
8 ounces skinless pork belly, sliced into thin tiles
3 ounces shiitake mushrooms (2 to 5 mushrooms), sliced
1/2 onion, sliced
1/2 carrot, julienned
4 cabbage leaves, chopped
2 scallions, cut into 2-inch pieces
Freshly ground black pepper
Dried green seaweed flakes (aonori; see Cook's Note)

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.

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