Vegetarian Yakisoba Recipes

Steps:

• In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
• Cook noodles in boiling water about 8 minutes, or until tender.
• Drain noodles and rinse under cold water.
• In a large deep skillet or wok, cook onion in oil for about 3 minutes.
• Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
• Add the pork and cook for 2 minutes more.
• Cover the mixture with noodles and pour the sauce over all.
• Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
• Place on a serving platter and garnish with chopped scallions, if desired.

Steps:

• Bring a medium pot of water to a boil.
• Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
• Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
• Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
• Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
• Serve garnished with the chopped scallions and toasted sesame seeds.

Steps:

• Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
• In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
• Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
• To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
• Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.

Steps:

• Combine all items and whisk well.
• Sauce can be stored in a tightly closed container in the fridge for upto 3 months.

Steps:

• In a medium pan, boil 2 cups of water. Add Vegeusa beef strips and cook until tender (approximately 5 minutes). Drain and set aside.
• In a skillet, cook onion and green pepper (optional) in olive oil until slightly tender, then add broccoli and cook until tender. Set aside.
• While your veggie are cooking, prepare the sauce by mixing the minced garlic, sauce combination of your choice, sriracha chili sauce, and water.
• In your skillet or hot wok, add rehydrated beef strips and cook for a minute or two just to brown it a bit, then add your veggie mix, Yakisoba noodles, and sauce and mix well. Add black pepper and sesame oil to taste (I usually just try the cover the top with black pepper and maybe make a small circle with sesame oil. Stir until well mixed. Heat for 5-10 minutes and serve.

Steps:

• Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
• Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.