Author Notes: From Candice Kumai’s Kintsugi Wellness book: “Mom used to make this dish as a quick, filling meal for the family on busy days. Yakisoba is a simple, flavorful stir-fry noodle. Feel free to toss in your own leftover proteins and veggies to mix it up and make it your own!” —Candice Kumai
Food52 Review: Featured in: One-Pan Yakisoba Noodles That Come Together Before You Know It —The Editors
Serves: 3
Prep time: 15 min
Cook time: 20 min
Ingredients
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2
tablespoons toasted sesame oil
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1/2
yellow onion, finely diced
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2
garlic cloves, minced
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2
cups thinly sliced shiitake mushroom caps
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3
cups fresh yakisoba noodles (look for these at the Japanese market)
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2
cups finely chopped kale
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1 1/2
teaspoons toasted sesame seeds
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Light yakisoba sauce
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2
tablespoons reduced-sodium tamari soy sauce
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3
tablespoons rice vinegar
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1
tablespoon tomato paste (or try sriracha)
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1/4
cup vegan Worcestershire sauce
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1/4
cup purified water
Directions
- In a medium sauté pan warm the oil over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, until fragrant. Add the mushrooms and sauté for 2 to 3 minutes more, stirring well.
- Add all the ingredients for the light yakisoba sauce to the pan and stir. Add the fresh yakisoba noodles and sauté for a few minutes, tossing to coat all the noodles with the sauce, and cook until the water evaporates.
- Add the chopped kale and toss to slightly wilt and coat with the sauce. Divide the noodles among individual serving bowls and top with 1⁄2 teaspoon of sesame seeds per bowl.
Photo by James Ransom