Veggie Yakisoba Noodles Recipe 445 Food

VEGETABLE YAKISOBA

Steps:

• In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.
• Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.
• Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.
• Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.

VEGGIE YAKISOBA NOODLES RECIPE - (4.4/5)

Steps:

• Boil the noodles in salted water until al dente. Drain, rinse in cold water and drain again. Mix the chilli sauce, mirin and soy with 1 tbsp of water. Heat the oil in a large wok and add the ginger. Stir for a few minutes and then add the carrot, cabbage and onion. Cook until softened, about 3 minutes, then add the noodles. Stir-fry for a few more minutes until warmed through and then add the sauce. Continue mixing until everything is hot and the sauce has thickened. Serve immediately.

VEGETARIAN YAKISOBA

Steps:

• Bring a medium pot of water to a boil.
• Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
• Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
• Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
• Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
• Serve garnished with the chopped scallions and toasted sesame seeds.

VEGETARIAN YAKISOBA SAUCE.

Steps:

• Combine all items and whisk well.
• Sauce can be stored in a tightly closed container in the fridge for upto 3 months.

ONE-POT VEGGIE YAKISOBA

Steps:

• Cook and drain soba noodles according to package directions.
• Heat a large sauté pan or wok with a small amount of oil. Add veggies and sauté until crisp tender, about 5-7 minutes.
• Meanwhile, whisk together the Yakisoba sauce by adding soy sauce, rice wine vinegar, mirin, fresh ginger and garlic. If you prefer more sweetness, add 1/2 tsp brown sugar.
• Combine soba noodles with veggies and sauce in your pan. Use kitchen tongs to incorporate everything together.
• Continue cooking until veggies have softened to your preference and the sauce has thickened a bit. If you like more sauce, you can always make and add more.
• Serve warm. Enjoy!

YAKISOBA NOODLES WITH A KICK (VEGETARIAN)

Steps:

• In a medium pan, boil 2 cups of water. Add Vegeusa beef strips and cook until tender (approximately 5 minutes). Drain and set aside.
• In a skillet, cook onion and green pepper (optional) in olive oil until slightly tender, then add broccoli and cook until tender. Set aside.
• While your veggie are cooking, prepare the sauce by mixing the minced garlic, sauce combination of your choice, sriracha chili sauce, and water.
• In your skillet or hot wok, add rehydrated beef strips and cook for a minute or two just to brown it a bit, then add your veggie mix, Yakisoba noodles, and sauce and mix well. Add black pepper and sesame oil to taste (I usually just try the cover the top with black pepper and maybe make a small circle with sesame oil. Stir until well mixed. Heat for 5-10 minutes and serve.