¼cupvegetable broth**You can also use chicken broth
2cloves of garlic, minced
2tsptoasted sesame oil
1tspunseasoned rice vinegar
Sriracha, to taste
8ozyakisoba noodles, cooked per instructions in salted water
2smallbok choy, ends trimmed and sliced in half lengthwise
¼bell pepper, sliced
7shiitake mushrooms, stems removed & sliced
2small carrots, peeled & thinly cut on a diagonal
A handful of snow peas, trimmed
¼yellow onion, sliced
Toasted sesame seeds, for serving, if desired
Green onions, sliced, for serving, if desired
Prep and cut the veggies and have them ready to go.
Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha together in a bowl; whisk until well combined then set aside until needed.
Cook the yakisoba noodles in salted boiling water, per instructions. Drain, reserving a bit of cooking liquid.
Sauté the veggies by heating the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT.
Add the bok choy, bell pepper, broccoli, shiitake mushrooms, carrot, snow peas, and onion to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.
Add the well-whisked sauce along with the drained noodles and toss to coat evenly. Cook, stirring constantly, for about 1 minute. Add a bit of the pasta cooking liquid if needed.
Serve immediately with sesame seeds, green onions, and sriracha on the side. Enjoy.