Yakisoba Noodles
Yakisoba are Japanese stir-fried noodles featuring tender wheat noodles stir fried in a salty-soy based sauce. It’s packed with crunchy vegetables like onions, bell peppers, and broccoli, adding a vibrant texture and fresh taste to every bite.
Yield: All recipes serve 2 people
Chef Notes: This dish an excellent example of 'mise en place'. Getting each of your components ready ahead of time will make the dish come together very quickly!
Fresh Yakisoba noodles are found in the fridge section of the grocery store or your local asian market, sometimes in teh produce section. If fresh noodles are not available, you can use dry ramen noodles and cook them ahead before stir frying!
Components
Yakisoba Sauce
Onions, Carrot, Pepper Mix
Broccoli Florets
Yakisoba Noodles
Salt & Black Pepper
Optional: cooked shrimp or chicken thighs
Mise
Make the Yakisoba Sauce: Combine 1 1/2 TB worcestershire sauce, 2 TB ketchup, 1 TB oyster sauce, 1 TB soy sauce, 1 TB honey in a small bowl. Whisk together .
Prepare the vegetables: Slice the onion and bell pepper in strips. Slice the carrots into thin matchsticks. Slice the mushroom thin. Keep all these together.
Prepare the broccoli: Trim the broccoli into small bite sized pieces! Keep separate.
Cook the protein, if using: For shrimp- Heat a large skillet over medium-high heat. Add a few tablespoons of olive oil, then add the shrimp in a single layer. Sauté the shrimp until cooked through, about 2 minutes per side.
For chicken- heat a sauté pan to medium high, add 2-3 tablespoons of oil. Add chicken thighs with the smooth side down first and don’t touch it or move for at least 5-7 minutes.You will know when it’s time to flip it when it easily releases on its own. It will lift easily off the pan and nothing will be stuck to the oil. Then flip it and cook until the juices run clear or a a thermometer inserted into the chicken reads 165°F.
Yakisoba Noodles: If using fresh noodles, rinse in warm water. If using dry noodles, parboil the noodles until they are 75% cooked. Consider the noodles will get cooked again, so less is more! Once the noodles are parboiled, strain out the noodles and toss them in oil to prevent from sticking.
Slice the scallions: Thinly slice your scallions, discarding the root end.
Finish
Stir Fry: Heat a large skillet over high heat. Add your preffered cooking oil and being by sautéing the onion, bell pepper, carrots and mushrooms.
Stir infrequently, the vegetables will develop a slightly char as you cook them.
Add the broccoli pieces once the vegetables have softened and charred slightly.
Cook the broccoli until it begins to soften and becomes fork tender.
Add the yakisoba sauce, noodles, and protein (if using) and toss everything together until the sauce coats everything.
Remove from the heat, fold in the sliced scallions and plate!