Noodle

Light Yakisoba Noodles

by:
July 30, 2018
3.8
16 Ratings
Light Yakisoba Noodles
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 3
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

Test Kitchen Notes

Featured in: One-Pan Yakisoba Noodles That Come Together Before You Know It —The Editors

What You'll Need
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.
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  • Blork
    Blork
  • catydid
    catydid
  • aguspais12
    aguspais12
  • Susie Hillman
    Susie Hillman

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6 Reviews

catydid
catydid August 22, 2021
This dish was amazing and a real family pleaser. Deviated due to gluten allergy and made noodles and sauce separately. One pot of glass noodles, one pot of fresh ramen, one pot with the sauce. Doubled the sauce. Used Chard from garden. Added a couple hot peppers. Did not cook noodles in sauce - believe it was just as delicious! Added fresh Thai basil from garden to the bowls. Even the pickiest eater had seconds. QUick and easy, even though had to use a couple extra pots.
 
aguspais12
aguspais12 October 22, 2020
one of my favorite recipes from Candice. easy to make and tastes amazing with sriracha!
 
Susie H.
Susie H. May 15, 2019
This was good! I didn't want to use kale so I put it a head of Asian cabbage. I really liked the sauce!
 
Blork
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
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.
Lisa M. August 1, 2018
Looks like there are some scallions in the picture as well?