Vegetable Yakisoba

Yesterday I made Vegetable Yakisoba from The Woks of Life I made a few changes, such as using shirataki noodles instead of traditional yakisoba noodles, soy sauce and 1/2 freshly squeezed lime instead of ponzu sauce and added egg and bean sprouts for some protein. I think it is a very flexible recipe, so use whatever vegetables you have available and it is good with or without meat. Make it yours and as always, Enjoy!

Vegetable Yakisoba

  • Servings: 4
  • Difficulty: easy
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Quick and healthy Japanese vegetable and noodle stir-fry dish.

Credit: Vegetable Yakisoba by The Woks of Life

Ingredients

  • 2 – 7 ounce packages of shirataki konjac pasta (I used Miracle Noodle brand that I bought at Whole Foods)
  • 2 Tablespoons low sodium soy sauce
  • 2 Tablespoons mirin
  • The juice of 1 /2 fresh squeezed lime
  • 1 Tablespoon oyster sauce
  • 2 teaspoons Worcestershire sauce
  • oil of choice for cooking (a neutral oil is best, like safflower oil)
  • 2 eggs
  • 1 small onion, peeled and thinly sliced
  • 8 ounces shiitake mushrooms, thinly sliced
  • 1 large carrot, julienned
  • 1 cup shredded green cabbage
  • 1-2 cups fresh mung bean sprouts
  • 1 bell pepper, thinly sliced
  • 2 scallions, julienned
  • toasted sesame seeds to garnish

Procedure

  1. Rinse the noodles in water and cook according to the package directions. Drain and set aside.
  2. Mix the soy sauce, mirin, lime, oyster sauce, and Worcestershire sauce in a small bowl. Set aside.
  3. Whisk the two eggs with a dash of soy sauce and a pinch of black pepper in a small bowl.
  4. Heat a wok or large skillet over medium-high heat. Add a bit of oil to pan and spread. When oil is hot add the egg and cook. I like to make it a flat omelet and then slice it into long strips. Set the egg aside.
  5. Turn the heat up to high, add a little more oil and cook the onions for about 5 minutes.
  6. Add the mushrooms and cook a few more minutes.
  7. Add the carrots, bell peppers and cabbage. Stir-fry for another minute or two.
  8. Add the bean sprouts and the noodles and cook for 1 minute.
  9. Add the egg and sauce mixture and stir for 1 minute.
  10. Serve in bowls. Garnish with scallions and sesame seeds.

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July 15, 2020

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