Vegetable Yakisoba

Vegetable Yakisoba is a vibrant and savory Japanese stir-fried noodle dish, packed with colorful vegetables and coated in a sweet and tangy sauce. It’s a quick and satisfying meal that celebrates fresh produce and umami flavors.

Ingredients

• Yakisoba noodles - 200 grams
• Carrot - 1 medium, julienned
• Bell pepper (red) - 1 medium, sliced
• Cabbage - 100 grams, shredded
• Green onions - 2, chopped
• Mushrooms (shiitake or button) - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 3 tablespoons
• Oyster sauce (vegetarian) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - for garnish

Steps

1. Boil a pot of water and cook the yakisoba noodles according to the package instructions, usually for 3-4 minutes. Drain and set aside.
2. In a large frying pan or wok, heat the vegetable oil over medium-high heat.
3. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
4. Add the sliced mushrooms, carrot, and bell pepper to the pan. Stir-fry for 3-4 minutes until they start to soften.
5. Add the shredded cabbage and continue to stir-fry for another 2-3 minutes until all the vegetables are tender but still crisp.
6. Add the cooked yakisoba noodles to the pan along with the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and heated through.
7. Season with salt and black pepper to taste. Remove from heat.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• High in fiber, promoting digestive health.

Tags