Veggie Yakisoba
By Recipe developed for Sur La Table’s Cooking Classes
Veggie Yakisoba
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 16 ounces fresh soba noodles
- 2 tablespoons vegetable oil
- 2 carrots, peeled and thinly sliced into matchstick-size pieces
- 1 small onion, peeled and thinly sliced
- 1 red bell pepper, core removed and cut into matchstick-size pieces
- 2 cups shredded green cabbage
- Sea salt and freshly ground black pepper
- ½ cup water
- ¾ cup tonkatsu sauce
- ¼ cup pickled ginger, for serving
“Yakisoba” literally means "fried noodles in sauce” and is considered a Japanese dish, even though it came from China and is similar to chow mein. Yakisoba noodles are made from wheat flour, similar to ramen noodles. It is typically flavored with a thick sweet sauce called tonkatsu, which has a flavor similar to Worcestershire sauce.
Transfer soba noodles to a colander. Run under cool water and gently loosen soba noodles with your hands until noodles are separated into strands. Drain well and set aside.
Heat vegetable oil in a wok or frying pan set over high heat. Add carrot, onion, and red bell pepper to the wok and stir-fry until tender, about 2 to 3 minutes. Add cabbage and stir-fry until tender, about 2 more minutes.
Add the noodles to the wok and stir-fry for 1 minute. Pour water over the noodles and cover the wok. Reduce heat to low and steam for 2 minutes. Remove lid and add tonkatsu sauce. Using tongs, toss the noodles with the sauce until coated. Transfer yakisoba to a platter and garnish with pickled ginger.
Transfer soba noodles to a colander. Run under cool water and gently loosen soba noodles with your hands until noodles are separated into strands. Drain well and set aside.
Heat vegetable oil in a wok or frying pan set over high heat. Add carrot, onion, and red bell pepper to the wok and stir-fry until tender, about 2 to 3 minutes. Add cabbage and stir-fry until tender, about 2 more minutes.
Add the noodles to the wok and stir-fry for 1 minute. Pour water over the noodles and cover the wok. Reduce heat to low and steam for 2 minutes. Remove lid and add tonkatsu sauce. Using tongs, toss the noodles with the sauce until coated. Transfer yakisoba to a platter and garnish with pickled ginger.