Yakisoba noodles

Yakisoba noodles
Yakisoba noodles

It’s a quick, easy and healthy family meal for four, about 20 minutes from ingredients to table. The secret is doing the prep first. There are quite a lot of veggies to chop but, once they’re in the pan, the rest of the dish comes together quickly.

This is a very forgiving recipe and you can use pretty much any vegetables you’ve got in the fridge. It’s also an easy way of getting several of your five-a-day in one dish.

There are lots of variations on the yakisoba sauce so the version below is really an average of all those I’ve seen. It certainly tastes good! Similarly, an authentic Japanese yakisoba dish uses soba noodles which are fried in the same pan as the vegetables. If you’ve got them, that’s great. I didn’t have any, so I used rice noodles instead.

Ingredients
  • 1 medium onion, red or white, sliced thinly
  • 2 medium carrots, julienned
  • 1 bell pepper, sliced into thin strips
  • 100g mushrooms, sliced
  • 100g baby sweetcorn, sliced lengthways into strips
  • 100g green beans, cut in half
  • 100g mangetout or sugarsnap peas, cut in half
  • 100g of broccoli or cauliflower, chopped into small pieces
  • 1 pack of soba or rice noodles (I used these Asda rice noodle nests, one per person)
For the yakisoba sauce
  • 2 tablespoons of vegan Worcestershire sauce
  • 2 tablespoons of mirin
  • 2 tablespoons of soy sauce
  • 1 tablespoon of white wine vinegar
  • 1½ tablespoons of tomato ketchup
  • 1 teaspoon of brown sugar
  • 1 finely chopped clove of garlic
  • 1 teaspoon of fresh ginger (grated or chopped, whichever is easier for you)
Method
  1. Chop all vegetables and put them to one side.
  2. Make the yakisoba sauce by adding all the sauce ingredients into a bowl and whisking together. Put to one side.
  3. Boil a full kettle of water, ready for the noodles.
  4. Heat a couple of tablespoons of coconut oil (or olive oil) in a large pan and throw in all the vegetables. Add a pinch of salt and pepper, and stir fry them on a medium-high heat for about 7-10 minutes.
  5. Just after you start stir-frying the vegetables, cook the noodles according to the packet instructions. Typically they take 4-6 minutes. They should finish cooking around the same time as the veg are ready.
  6. Drain the noodles and add them straight into the pan with the vegetables. Pour over the sauce and mix everything together so it’s all nicely coated in the sauce mix (kitchen tongs are much easier for this than a spoon).
  7. Serve in a single, large bowl in the centre of the table so everyone can help themselves.
Notes:

Adapted from this recipe. Thanks for the inspiration x
 

Like this? Try these recipes and meals too:

Farinata (vegan savoury pancakes/omelettes)

Salt-and-vinegar cauliflower popcorn

Mushroom Bourguignon

 

 

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