Vegetable Yakisoba

chowmein

Yakisoba, chow mein, lo-mein…I love them all the same! I love the texture of yakisoba noodles over chow mein noodles, that’s why I use it in this recipe. Oddly enough, when I make this dish, I tend to call it “chow mein,” although chow mein noodles are supposed to be more crispier than yakisoba noodles. Go, figure.

Anyone else as screwed up as I am?!?

INGREDIENTS:

2 pounds of fresh Yakisoba noodles

3 cloves of chopped garlic

2 cups of chopped cabbage

1 cup of carrots sliced julienne

2 stalk of sliced celery

Half of a white onion, sliced

2 scallions, chopped

YAKISOBA SAUCE:

3 Tablespoons of dark soy sauce

2 Tablespoons of light soy sauce

2 Tablespoons of oyster sauce

2 Tablespoons of sugar

1/4 tsp of msg (optional)

1/4 tsp of black pepper

1/4 cup of hot water

FOR THE CHICKEN STOCK (may sub for 1/2 cup of canned chicken stock or omit this part and just use water to cook the vegetables):

1/2 cup of hot water

1 tsp of Better than Bullion paste

INSTRUCTIONS:

1. Start off by removing your Yakisoba noodles from the packaging. Place the noodles into a colander, and wash the oil from the noddles, making sure to separate the noodles as you go along. Drain well. Set aside.

2. Make your Yakisoba sauce: into a small mixing bowl, mix all of the ingredients together, adding your hot water, last. Mix well and set aside.

3. Make your chicken stock. Set aside.

4. Into a hot skillet, add in some oil. Add in all of your veggies, EXCEPT for your scallions and white onions. Add in half of your chicken stock (or water) and cook until most of the liquid has evaporated. Add in the rest of the chicken stock, cover, and cook for 2-3 minutes, or until veggies are tender and all of the liquid has evaporated. Add a pinch of salt and pepper. Add in your scallions and white onions, and cook on high for 1-2 minutes. Remove cooked veggies from skillet and set aside.

5. Wipe down your skillet using a paper towel. Into your skillet on medium high heat, add in two Tablespoons of oil. Add in your chopped garlic. Cook until fragrant. Add in your Yakisoba noodles, and all of your reserved sauce. Add in your cooked veggies. Turn heat up to high, and stir fry until all the sauce has evaporate and cooked into the noodles. Serve immediately!

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Author:eatnowcrylater

My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog: http:eatnowcrylater.blogpsot.com/.

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2 Responses to “Vegetable Yakisoba”

  1. Angela
    December 22, 2016 at 10:05 AM #

    What the name of the pan/skillet you used in the video to cook the Vegetable Yakisoba?

    • January 5, 2017 at 7:50 AM #

      Hi Angela, I bought this one from an Asian market and it had no name. Lol.

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