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.
Ingredients
- 1pound frozen presteamed yakisoba noodles, thawed
- 3tablespoons neutral oil, such as safflower or canola
- 1small yellow onion, thinly sliced
- 2medium carrots, peeled and cut into matchsticks
- 1large red bell pepper, stemmed, cored and thinly sliced
- Kosher salt and black pepper
- 1tablespoon minced garlic
- 8ounces shiitake mushrooms, stemmed and thinly sliced
- 8ounces baby kale
- 1cup thinly sliced scallions
- 3tablespoons oyster sauce
- 3tablespoons low-sodium soy sauce
- 2tablespoons Worcestershire sauce
- 1tablespoon neutral oil, such as safflower or canola
- 1tablespoon ketchup
- 2teaspoons granulated sugar
- 1/4teaspoon grated fresh ginger
- 1/4teaspoon black pepper
Directions
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 12 gramsCalories: 625Saturated Fat: 2 gramsUnsaturated Fat: 8 gramsSodium: 988 milligramsSugar: 12 gramsFiber: 11 gramsCarbohydrate: 110 gramsProtein: 24 grams
Source: https://cooking.nytimes.com/recipes/1022780-vegetable-yakisoba