YAKISOBA NOODLE INGREDIENTS RECIPES

Name: Vegetable Yakisobau00A0
Total time: 30 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1 pound frozen presteamed yakisoba noodles, thawed; 3 tablespoons neutral oil, such as safflower or canola; 1 small yellow onion, thinly sliced; 2 medium carrots, peeled and cut into matchsticks; 1 large red bell pepper, stemmed, cored and thinly slicedu00A0; Kosher salt and black pepper; 1 tablespoon minced garlic; 8 ounces shiitake mushrooms, stemmed and thinly sliced; 8 ounces baby kale; 1 cup thinly sliced scallions; 3 tablespoons oyster sauce; 3 tablespoons low-sodium soy sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon neutral oil, such as safflower or canola; 1 tablespoon ketchupu00A0; 2 teaspoons granulated sugar; 1/4 teaspoon grated fresh ginger; 1/4 teaspoon black pepper

VEGETABLE YAKISOBA RECIPE - NYT COOKING

Vegetable Yakisoba Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound frozen presteamed yakisoba noodles, thawed
3 tablespoons neutral oil, such as safflower or canola
1 small yellow onion, thinly sliced
2 medium carrots, peeled and cut into matchsticks
1 large red bell pepper, stemmed, cored and thinly sliced
Kosher salt and black pepper
1 tablespoon minced garlic
8 ounces shiitake mushrooms, stemmed and thinly sliced
8 ounces baby kale
1 cup thinly sliced scallions
3 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon neutral oil, such as safflower or canola
1 tablespoon ketchup
2 teaspoons granulated sugar
1/4 teaspoon grated fresh ginger
1/4 teaspoon black pepper

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 RECIPE - NYT COOKING

Vegetable Yakisoba Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound frozen presteamed yakisoba noodles, thawed
3 tablespoons neutral oil, such as safflower or canola
1 small yellow onion, thinly sliced
2 medium carrots, peeled and cut into matchsticks
1 large red bell pepper, stemmed, cored and thinly sliced
Kosher salt and black pepper
1 tablespoon minced garlic
8 ounces shiitake mushrooms, stemmed and thinly sliced
8 ounces baby kale
1 cup thinly sliced scallions
3 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon neutral oil, such as safflower or canola
1 tablespoon ketchup
2 teaspoons granulated sugar
1/4 teaspoon grated fresh ginger
1/4 teaspoon black pepper

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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