RCI-ND.005.0176.001
Vegetable Yakisoba
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- lb dry buckwheat noodles (soba)1 unit
- chopped veggies of your choice4-6 cups
- (Broccoli1 unitMushrooms, green onions, celery, snow Peas, garlic, sliced onions,
- Cauliflower1 unitwhatever you have on hand)
- 1 unit
- Tonkatsu Sauce:1 unit
- 1 cup
- 4 tbsp
- 1 tsp
Method
1
Bring a large pot of water to a boil and cook the buckwheat noodles according to package directions, usually 4-5 minutes; drain and set aside.
2
While the noodles cook, prepare all vegetables by slicing, chopping, or cutting the broccoli, cauliflower, mushrooms, green onions, celery, snow peas, and onions into uniform, bite-sized pieces.
3
In a small bowl, whisk together the ketchup, soy sauce, and wasabi powder to create the yakisoba sauce; set aside.
4
Mince the garlic and set it aside separately.
2 minutes
5
Heat sesame oil in a large wok or skillet over high heat until shimmering.
2 minutes
6
Add the minced garlic and stir-fry for 30 seconds until fragrant.
7
Add the harder vegetables (broccoli, cauliflower, and celery) first and stir-fry for 3-4 minutes to begin softening.
4 minutes
8
Add the remaining vegetables (mushrooms, onions, snow peas, and green onions) and continue stir-frying for 2-3 minutes until all vegetables are tender-crisp.
3 minutes
9
Add the cooked noodles to the wok and toss gently to combine with the vegetables.
2 minutes
10
Pour the yakisoba sauce over the noodles and vegetables, then toss constantly over the heat for 2-3 minutes until the sauce coats everything evenly and the noodles are heated through.
3 minutes
11
Divide the vegetable yakisoba among four bowls and serve immediately while hot.