Light Yakisoba Noodles

July 30, 2018
Photo by James Ransom
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

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 3
  • 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
In This Recipe
  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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