Vegetable Yakisoba

Name: Vegetable Yakisoba
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 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

By Kay Chun

Published Jan. 14, 2023

Vegetable Yakisoba — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 4(2,173)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

For the Yakisoba

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

For the Sauce

3tablespoons oyster sauce
3tablespoons low-sodium soy sauce
2tablespoons Worcestershire sauce
1tablespoon neutral oil, such as safflower or canola
1tablespoon ketchup
2teaspoons granulated sugar
¼teaspoon grated fresh ginger
¼teaspoon black pepper

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
Step 4
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 ¼ 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.
Step 5
Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.

Ratings

4 out of 5

2,173 user ratings

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Comments

Hermit Hill3 years ago

Where can you get presteamed Yakisoba noodles? I live in rural Vermont.

betteirene3 years ago

OMG who knew that the secret ingredient to yakisoba is good old L&P Worcestershire? I didn't have some of the ingredients on hand (of course), but I had substitutions that were close enough:refrigerated noodles for the frozen; button mushrooms for the shiitake; green cabbage for the kale; and a little extra soy sauce for the oyster sauce. I live in the Pacific Northwest, where there are almost as many soba diners as there are Starbucks. This sauce is the real deal. No more takeout for us!

Stewart In Houston3 years ago

I have found a mushroom based Oyster sauce in our local Asian Market. I have to use it for Kosher issues but it works fine. If you don't want instant gratification it is available on Amazon. Wan Ja Shan Vegetarian Mushroom Oyster Sauce. https://smile.amazon.com/s?k=wan+ja+shan+vegetarian+mushroom+oyster+sauce&crid=WLFPLRWYJMM0&sprefix=wan+ja+shan%2Caps%2C92&ref=nb_sb_ss_ts-doa-p_6_11

P Atterbury1 week ago

Increase garlic to 1 1/2 Tbsp Increase ginger to 1/2 tsp Use bok choy instead of kale

Lisa3 weeks ago

I made this with buckwheat sweet potato noodles and topped it with some salmon pieces. Delicious

Kirit3 weeks ago

what would be the vegetable sauce euivalent for oyster sauce?

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