Vegetarian Yakisoba Noodles
Servings 4
Equipment
- Cast Iron Skillet or Wok
- Saucepan
Ingredients
Sauce:
- ¼ cup soy sauce
- ¼ cup vegetable broth **You can also use chicken broth
- 1 tbsp brown sugar
- 2½ tsp cornstarch
- 2 tsp ginger paste
- 2 cloves of garlic, minced
- 2 tsp toasted sesame oil
- 1 tsp unseasoned rice vinegar
- Sriracha, to taste
Other Ingredients:
- 8 oz yakisoba noodles, cooked per instructions in salted water
- 1½ tbsp vegetable oil
- 2 small bok choy, ends trimmed and sliced in half lengthwise
- ¼ bell pepper, sliced
- ½ cup broccoli florets
- 7 shiitake mushrooms, stems removed & sliced
- 2 small carrots, peeled & thinly cut on a diagonal
- A handful of snow peas, trimmed
- ¼ yellow onion, sliced
- Toasted sesame seeds, for serving, if desired
- Green onions, sliced, for serving, if desired
Instructions
- 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 in a bowl; whisk until well combined, then set aside until needed.
- Cook the yakisoba noodles in well-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.
- Finish by adding the well-whisked sauce and the drained noodles and toss to coat them 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.