Light Yakisoba Noodles

By Candice Kumai
July 30, 2018
3 Comments


Author Notes: From Candice Kumai's Kintsugi Wellness book: "Mom used to make this dish as a quick, filling meal for the family on busy days. Yakisoba is a simple, flavorful stir-fry noodle. Feel free to toss in your own leftover proteins and veggies to mix it up and make it your own!"Candice Kumai

Food52 Review: Featured in: One-Pan Yakisoba Noodles That Come Together Before You Know ItThe Editors

Serves: 3
Prep time: 15 min
Cook time: 20 min

Ingredients

  • 2 tablespoons toasted sesame oil
  • 1/2 yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 cups thinly sliced shiitake mushroom caps
  • 3 cups fresh yakisoba noodles (look for these at the Japanese market)
  • 2 cups finely chopped kale
  • 1 1/2 teaspoons toasted sesame seeds
  • Light yakisoba sauce
  • 2 tablespoons reduced-sodium tamari soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon tomato paste (or try sriracha)
  • 1/4 cup vegan Worcestershire sauce
  • 1/4 cup purified water

Directions

  1. In a medium sauté pan warm the oil over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, until fragrant. Add the mushrooms and sauté for 2 to 3 minutes more, stirring well.
  2. Add all the ingredients for the light yakisoba sauce to the pan and stir. Add the fresh yakisoba noodles and sauté for a few minutes, tossing to coat all the noodles with the sauce, and cook until the water evaporates.
  3. Add the chopped kale and toss to slightly wilt and coat with the sauce. Divide the noodles among individual serving bowls and top with 1⁄2 teaspoon of sesame seeds per bowl.

More Great Recipes:
Japanese|Noodle|Vegetable|Vegetarian|Dinner|Lunch

Reviews (3) Questions (0)

3 Comments

Blork August 3, 2018
It is not necessary to use "vegan" Worcestershire sauce. Use that if you are vegan; otherwise regular Worcestershire is just fine.
 
Blork August 3, 2018
Notable: yakisoba noodles are wheat noodles (not as one might think from the "soba" part, buckwheat). They're basically ramen noodles. If you can't find fresh ones just used dried and cook them until about a minute before they're done, then rinse with cold water. You might want to toss them with a few drops of oil to keep them from sticking together while they're waiting to be added to the pan.
 
Lisa M. August 1, 2018
Looks like there are some scallions in the picture as well?