Vegetarian Yakisoba
photo by Random Rachel
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 ounces soba noodles
- 1⁄4 cup soy sauce
- 1 tablespoon Worcestershire sauce (note, regular worc. sauce contains fish) or 1 tablespoon vegetarian worcestershire sauce (note, regular worc. sauce contains fish)
- 2 teaspoons sambal oelek or 2 teaspoons other hot chili paste
- 1⁄2 tablespoon sugar
- 2 teaspoons sesame oil
- 1 1⁄2 tablespoons vegetable oil
- 1 small onion, peeled and sliced
- 2 garlic cloves, minced
- 2 carrots, peeled and julienned
- 1⁄2 head cabbage, cored and shredded
- 4 scallion tops, chopped
- 1 tablespoon toasted sesame seeds (optional)
directions
- 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.
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Reviews
-
Really easy and great! I will make this often. I followed the directions exactly , except I added an 8 ounce package of fresh mushrooms, sliced to the vegetables. This was such a tasty recipe-thank you so much for sharing this, Esmerelda! I am stocking up on soba noodles so I know I can always use this as a "go to " recipe. I served it as a side dish with grilled chicken.
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This recipe is quick and outstandingly delicious. The more sesamee seeds the better! Try this recipe once and you have a foundation for countless varietites of Yakisoba you could easily adapt to fit your personal tastebuds. I think this recipe would also make a great middle layer of okonamiyaki but haven't tried it yet. Thank you esmerelda.
RECIPE SUBMITTED BY
i've been a pesco vegetrian for over 10 years. i love to travel and try new things. my husband and i both enjoy cooking as do our families. his family is actually quite intimidating when it comes to cooking. i found this out the first Thanksgiving i spent with them when his mother pulled out the wheat to grind to make the biscuits!
we are expecting our first child due in january '09.