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Yakisoba Stir Fry Noodles



1 package fresh yakisoba noodles

1/2 yellow onion

1 large carrot

1 cup mushrooms (white button, shiitake, trumpet or cremini will all work)

1/4 green cabbage

2 spring green onions

2 cups bean sprouts

Vegetable oil


Yakisoba Sauce


1. Begin by preparing the vegetables. Slice the onions, carrots, mushrooms, cabbage, and green onions into long thin strips.

2. Open the package of noodles and give them a rinse under hot water in a colander, carefully running your fingers through to separate the noodles without breaking them. Let the noodles drain.

3. If you’d like the sauce to have a kick of spice, add a splash of sriracha to your yakisoba sauce.

4. Place a wok or wide nonstick pan over medium-high heat; add a teaspoon of neutral oil. First, add the onions, stirring until they become slightly translucent, cooking for about two minutes. Then add carrot and cabbage along with a pinch of kosher salt to season. Cook until vegetables are tender, about three minutes.

5. If your pan is dry, add another drizzle of oil, then add mushrooms and bean sprouts and give the vegetables a stir, cooking for a minute or two—until tender.

6. Add noodles to the pan and stir with tongs gently to prevent the noodles from breaking while mixing in the vegetables. After one to two minutes of pan-frying, pour the yakisoba sauce on top, stirring to coat the noodles and vegetables completely.

7. If you’d like to add a protein like chicken, tofu, shrimp, pork or beef, slice a quarter pound into small cubes and cook before any of your vegetables with a teaspoon of oil. Cook on medium-high until thoroughly cooked, then add vegetables as described above.

8. Turn off the heat and plate yakisoba in bowls. Top noodles with garnishes like sesame seeds, furikake, nori or pickled ginger, and enjoy. 

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