About This Recipe:
Yakisoba stir fry noodles are the epitome of Japanese comfort food. A mound of noodles with lots of different, colorful veggies in a super savory and slightly sweet sauce… yum. This dish comes together in under 30 minutes so it’s super convenient to make for a weeknight dinner. Once you prep and slice all of the veggies, it’s just a matter of tossing everything into the skillet. You could also make these noodles with chicken, tofu, broccoli, or red bell peppers- it would all be delicious! Please keep in mind that the noodles that I am using are fresh, not dried noodles, so adjust based on your type.
Ingredients (4 servings)
-1 lb yakisoba noodles
-1 small onion, sliced
-1/2 small green cabbage, shredded
-1 cup shredded carrots
-8 oz crimini mushrooms, sliced
-4 scallions, sliced
-Black sesame seeds, for garnishing
-2 tbls soy sauce
-2 tbls oyster sauce
-2 tbls ketchup
-2 tsps sugar
Instructions (25 minutes)
1. In a nonstick skillet over medium high heat, pour in 2 tbls of vegetable oil and sauté the onion, cabbage, and carrots for 5 minutes until slightly browned. Then add in the mushrooms and scallions, and cook for another 5 minutes.
2. Transfer the vegetables to a dish and set aside. Add another tbl of vegetable oil to the pan, and 1/3 cup of water. Add the noodles and cook to loosen up for about 4-5 minutes.
3. In a small bowl, mix together the sauce ingredients and add to the skillet. Add the vegetables back to the pan and toss to evenly coat everything with the sauce.