Slurp-Worthy Yakisoba: A Quick and Easy Recipe

Yakisoba, that savory and satisfying noodle dish, is a weeknight hero. It's quick, customizable, and a fantastic way to use up leftover veggies. This recipe is a great starting point, but feel free to get creative with your additions!

Yields: 2-3 servings Prep time: 15 minutes Cook time: 20 minutes

Ingredients:

• Noodles: 1 package (about 1 pound) pre-cooked yakisoba noodles (often found in the refrigerated section of Asian grocery stores). You can substitute with dried ramen noodles or spaghetti if needed, but cook according to package directions before stir-frying.
• Protein: 1/2 pound pork, chicken, or shrimp, thinly sliced (or use tofu for a vegetarian option)
• Vegetables: 1 cup sliced cabbage, 1/2 cup sliced carrots, 1/2 cup sliced onion, 1/2 cup sliced bell peppers (any color!), 2 cloves garlic, minced
• Sauce:
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional, but adds depth)
  • 1 tablespoon ketchup
  • 1 teaspoon sugar
  • 1/2 teaspoon ginger, grated (or 1/4 tsp ground ginger)
  • 1/4 teaspoon black pepper
• Oil: 2 tablespoons vegetable or canola oil
• Garnishes: Bonito flakes (katsuobushi), pickled ginger (beni shoga), Japanese mayonnaise, sesame seeds (optional)

Instructions:

1. Prepare the protein: If using meat, slice it thinly against the grain. Marinate it for 10 minutes with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch (optional, for tenderizing). If using shrimp, ensure they are peeled and deveined.
2. Prep the vegetables: Slice all vegetables as indicated in the ingredients list. Mince the garlic.
3. Make the sauce: In a small bowl, whisk together Worcestershire sauce, soy sauce, oyster sauce (if using), ketchup, sugar, ginger, and black pepper.
4. Cook the protein: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the protein and cook until cooked through. Remove from the skillet and set aside.
5. Cook the vegetables: Add another tablespoon of oil to the skillet. Add the garlic and stir-fry for about 30 seconds until fragrant. Add the onions and cook until slightly softened. Then add the remaining vegetables and cook until tender-crisp, about 3-5 minutes.
6. Combine everything: Add the cooked protein back to the skillet. Add the yakisoba noodles and toss to separate them. Pour the sauce over the noodles and toss well to coat everything. Cook for another 2-3 minutes, allowing the noodles to heat through and the sauce to thicken slightly.
7. Serve: Transfer the yakisoba to plates or bowls. Garnish with bonito flakes, pickled ginger, Japanese mayonnaise, and sesame seeds, if desired.
   
   
   

Tips and Variations:

• Noodle options: As mentioned above, you can use different types of noodles. If using dried noodles, cook them according to package directions before adding them to the stir-fry. Rinse them with cold water to stop the cooking process and prevent them from sticking together.
• Vegetable variations: Feel free to use any vegetables you like. Mushrooms, bean sprouts, and bok choy are all great additions.
• Spice it up: Add a pinch of red pepper flakes or a dash of chili oil to the sauce for some heat.
• Make it vegetarian: Omit the meat and use tofu or more vegetables. Consider adding a tablespoon of hoisin sauce to the sauce for extra flavor.
• Adjust the sauce: Taste the sauce and adjust the seasonings to your liking. You might want to add more soy sauce, sugar, or Worcestershire sauce.

Enjoy your delicious homemade yakisoba! Let me know in the comments how yours turned out!