Yakisoba (Classic Japanese Stir-Fried Noodles)
Chewy noodles, a rainbow of crisp vegetables, and a symphony of flavors, all dancing together in a sizzling wok. Yakisoba, a dish deeply rooted in Japanese street food culture, is not just a meal; it's an experience, a celebration of savory artistry that takes your palate on a thrilling adventure. Join us as we unravel the secrets of crafting the perfect Yakisoba, where every bite is a harmonious blend of textures and tastes that will leave you craving more. Get ready to unleash the stir-fried wonders of Yakisoba in your own kitchen!
Explore the possibilities with these recipes that we think might suit your taste:
Indulge in Pure Veggie Bliss with Our Meatless Yakisoba: Stir-fried noodles dance with a vibrant melody of fresh vegetables, bathed in a delectable soy-infused sauce. A meat-free twist on the Japanese classic that's irresistibly tasty and oh-so-satisfying. Try it, love it, and savor the goodness in every bite!
- 1 package of egg noodle ( I'm using Yi Jian about 200gr)
- 1/2 pcs onion
- 1 pcs green bell pepper
- 1/2 cup Wood ear mushroom
- 1/2 cup carrot
- 1/2 cup cabbage
- 2 pcs red chilli
- 1/4 cup greenpeas
- 1/2 cup bokchoy
- 2 tbps oil
- 1 tbsp sugar
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (The alternatives : vegetarian oyster sauce or mushroom-flavored sauce)
- 2 tbsp chilli sauce ( I'm not into ketchup instead i change it to chilli sauce)
- 4 tbsp worchestershire sauce (For vegan can use: vegan Worcestershire sauce)
- 1 tbsp mushrom bouillon
Boil the egg noodles. Drain and set aside.
Slice the onion, green bell pepper, and wood ear mushrooms, carrot and cabbage.
Thinly slice the red chillies and chop the bok choy.
In a small bowl, whisk together sugar, soy sauce, oyster sauce, chili sauce, Worcestershire sauce and mushroom bouillon until well combined. Set aside.
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add sliced carrot and stir-fry for 1-2 minutes until they become a bit tender.
Add the onion, green bell pepper, cabbage, bokchoy, wood ear mushroom, green peas and chilli to the wok. Stir-fry for another 2-3 minutes until the vegetables are tender yet crisp.
Add the boiled egg noodles to the wok, tossing them with the vegetables.
Pour the prepared sauce over the noodles and vegetables. Toss everything together to ensure the noodles are evenly coated with the flavorful sauce.
Once everything is well combined and heated through, transfer the yakisoba to serving plates.
Garnish with thinly slice of green onion.
Servings 2
- Amount Per Serving
- Calories 756kcal
- % Daily Value *
- Total Fat 16.8g26%
- Saturated Fat 1.1g6%
- Sodium 4597mg192%
- Potassium 455mg13%
- Total Carbohydrate 107.1g36%
- Dietary Fiber 6.1g25%
- Sugars 23.6g
- Protein 13.8g28%
- Calcium 102 mg
- Iron 13 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Noodle Care: Cook the noodles al dente to prevent them from becoming mushy during the stir-frying process.
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High Heat for Stir-Frying: Use a high heat setting when stir-frying to achieve that perfect sear on the noodles and vegetables. This high heat will also help the flavors meld together quickly.
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Sauce Adjustments: Taste the sauce before adding it to the noodles and adjust the quantities to suit your personal taste. If you prefer a bit more sweetness or heat, you can adjust the sugar or chili sauce accordingly.