https://www.copymethat.com/r/J7QpXxw2b/vegetable-yakisoba/
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2024-11-18 04:38:01
Vegetable Yakisoba
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By Kay Chun
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. 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.
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. 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
- subheading: FOR THE YAKISOBA:
- 1 pound frozen presteamed yakisoba noodles, thawed -OR- X ounces of dry soba noodles
- 3 tablespoons neutral oil, such as avocado oil
- 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
- 5-8 ounces shiitake mushrooms, stemmed and thinly sliced
- 8 ounces baby kale
- 1 cup thinly sliced scallions
- subheading: FOR THE SAUCE:
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Sushi vinegar
- 1 tablespoon neutral oil, such as avocado oil
- 1 tablespoon ketchup
- 2 teaspoons granulated sugar
- 1 teaspoon grated fresh ginger
- ¼ to ½ teaspoon black pepper (Malabar is good)
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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