YAKISOBA RAMEN RECIPES

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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

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.

YAKISOBA RECIPE | JET TILA | FOOD NETWORK



Yakisoba Recipe | Jet Tila | Food Network 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

Total Time 20 minutes

Cook Time 20 minutes

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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