Vegetable Yakisoba 

By Kay Chun

Published January 13, 2023

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Rating
4(2,390)
Comments
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Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce. This veggie-packed version combines carrots, bell peppers, mushrooms and kale for a fun mix of textures and flavors. The key in this dish is to sauté the yakisoba noodles first, creating a dryer, firmer noodle that won’t fall apart in the sauce. (Fresh ramen noodles would also work well here.) The tangy-sweet sauce consists mainly of pantry condiments and can be made the day before. Leftovers can be enjoyed the traditional street food way: reheated and served in buttered hot dog buns topped with Japanese mayo and pickled ginger.

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Ingredients

Yield:4 servings

FOR THE YAKISOBA

  • 1 pound frozen presteamed yakisoba noodles, thawed

  • 3 tablespoons neutral oil, such as safflower or canola

  • 1 small yellow onion, thinly sliced

  • 2 medium carrots, peeled and cut into matchsticks

  • 1 large red bell pepper, stemmed, cored and thinly sliced 

  • Kosher salt and black pepper

  • 1 tablespoon minced garlic

  • 8 ounces shiitake mushrooms, stemmed and thinly sliced

  • 8 ounces baby kale

  • 1 cup thinly sliced scallions

FOR THE SAUCE

  • 3 tablespoons oyster sauce

  • 3 tablespoons low-sodium soy sauce

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon neutral oil, such as safflower or canola

  • 1 tablespoon ketchup 

  • 2 teaspoons granulated sugar

  • ¼ teaspoon grated fresh ginger

  • ¼ teaspoon black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

110 grams carbs; 95 milligrams cholesterol; 625 calories; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 11 grams fiber; 1037 milligrams sodium; 24 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.

  2. Step 2

    In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.

  3. Step 3

    Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.

  4. Step 4

    To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but ¼ cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.

  5. Step 5

    Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.

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Ratings

4 out of 5
2,390 user ratings
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Comments

Hermit Hill

Where can you get presteamed Yakisoba noodles? I live in rural Vermont.

betteirene

OMG who knew that the secret ingredient to yakisoba is good old L&P Worcestershire? I didn't have some of the ingredients on hand (of course), but I had substitutions that were close enough:refrigerated noodles for the frozen; button mushrooms for the shiitake; green cabbage for the kale; and a little extra soy sauce for the oyster sauce. I live in the Pacific Northwest, where there are almost as many soba diners as there are Starbucks. This sauce is the real deal. No more takeout for us!

Stewart In Houston

I have found a mushroom based Oyster sauce in our local Asian Market. I have to use it for Kosher issues but it works fine. If you don't want instant gratification it is available on Amazon. Wan Ja Shan Vegetarian Mushroom Oyster Sauce. https://smile.amazon.com/s?k=wan+ja+shan+vegetarian+mushroom+oyster+sauce&crid=WLFPLRWYJMM0&sprefix=wan+ja+shan%2Caps%2C92&ref=nb_sb_ss_ts-doa-p_6_11

S. Larini

@sophia nelson I agree Worcestershire sauce was too intense. But oyster sauce shouldn't be fishy. oyster content varies by brands. I use an upmarket UK supermarket version because it's a nice mix of oyster content, umami savory flavour and salt. I've tried and not liked the Chinese? brands (panda - cheap and nasty/ lady on a canoe/kayak - too much oyster, didn't get the premium price tag). I did like the Thai brand (another lady at a wok?) but couldn't get through a large bottle (750ml) before it lost flavour, it's size limits where to put in the cupboard, and ultimately it was expensive to find locally and then not use enough of it for 2 people. But I loved the flavour, and felt it was similar to the upmarket supermarket brand in a small 250ml bottle

Megha

Made this with Konjac noodles and it worked just as well. Rinsed and dry sauteed them in a pan for a min or two before adding to the mix.

Ariel

Used fettuccine, since I had it on hand, then pan fried/dried as directed. Omitted ketchup, following the suggestions of several commenters. Used thinly sliced cabbage, following the suggestion of one reviewer (and my husband’s preference); resulting in a delightful dinner.

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