Yakisoba with vegetables
A wok dinner with no hard-to-find ingredients: springy noodles, plenty of vegetables and a balanced sauce added at the end.
Instructions
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Mix the sauce
Combine the Soy Sauce, Worcestershire sauce and mirin. Prep all the vegetables before you heat the wok. The cooking will be quick.
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Sauté the vegetables
Heat the wok very well, add the oil, then the mushrooms, carrot, pepper and cabbage. Stir vigorously until they take on color but stay crisp.
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Loosen the noodles ⏱ 2 min 30 sec
Add the Yakisoba noodles straight into the wok and splash in 2-3 tbsp of water. Gently loosen them with tongs, without breaking them, until piping hot.
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Finish over high heat
Pour the sauce around the hot edge of the wok and toss until it coats the noodles evenly. Stop when the liquid is gone and the noodles are glossy, not dry.
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Serve
Add the spring onions and the Sesame Mix. Divide into bowls right away, while the vegetables are still crisp.
Good to know
Don't crowd the wok or let the vegetables steam. If you're using a small pan, saute the vegetables in two batches. The timer only tracks reheating the noodles. Browning the vegetables and reducing the sauce are judged by eye.
Frequently asked questions
Do you need to boil yakisoba noodles?
No, the Yakisoba Noodles go straight into the wok with 2 to 3 tbsp of water and are loosened with tongs. They are ready in about two and a half minutes, when piping hot.
Why do the vegetables turn soft in yakisoba?
Because the wok is crowded and the vegetables steam instead of searing. Heat the wok very well and, if the pan is small, cook the vegetables in two batches.
What sauce is used for yakisoba?
A mix of Soy Sauce, Worcestershire sauce and mirin. It is poured around the hot edge of the wok at the end and tossed until it evenly coats the noodles.
What can I use instead of mirin in yakisoba?
A tablespoon of water with a pinch of sugar, which restores the sweet note of the sauce. Combine it with the soy and Worcestershire sauces before cooking.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Yakisoba with vegetables
Yakisoba with vegetables
A wok dinner with no hard-to-find ingredients: springy noodles, plenty of vegetables and a balanced sauce added at the end.
Notes
Don't crowd the wok or let the vegetables steam. If you're using a small pan, saute the vegetables in two batches. The timer only tracks reheating the noodles. Browning the vegetables and reducing the sauce are judged by eye.
