Yakisoba is a Japanese noodle dish that literally translates to grilled (yaki) noodles (soba). It is incredibly versatile, making it a perfect weeknight meal for using up whatever meat and vegetables you have on hand.
Once the vegetables and meat have cooked and the cooked noodles have been added and sauteed briefly, a sweet and slightly salty sauce is added to the pan. It’s that simple.
225gSoba noodle - 225 g dry or 650 g cooked – noodle or Chinese noodles
For the sauce
1 1/2tbspCorn starch
1/4cupSoy sauce - low-sodium
1tbspHoisin - or oyster sauce - optional
1tbspTeriyaki sauce - optional
1tbspBrown sugar - or Maple Syrup or honey.
2tspGinger - fresh grated peeled or 1 tsp ginger powder
¼tspChili garlic sauce - optional or more to taste - Sambal oelek or Sriracha or any hot red chil or Pinch chile flakes or white pepper
To finish the dish
2tbspOil - sesame oil or any vegetable oil
1Onion - thinly sliced
1tbspGarlic - minced
550gBeef - top sirloin or sirloin or tenderloin or round or flank steak - sliced into thin strips
150gCarrot - cut into sticks the thickness you like
500gBroccoli - florets washed and cut into bite sized
160gBok choy - washed and chopped into bite sized pieces, including the green
Seasonings (optional to taste)
Black pepper - freshly grated
Chives - or green onions
For garnish (optional to taste)
Sesame Seeds - for crunch
Green onions - or chives
Have all your ingredients prepped before you begin
Assembling and preparing all the ingredients in advance is key when cooking Asian cuisine. Once you have all your components washed, peeled, chopped, trimmed, mixed, and sliced, you are ready to heat your pan and get cooking, because dinner is now only moments away.
Wash and slice vegetables
Prepare the bok choy by washing it thoroughly and chopping it into bite sized pieces (including the green tops).
Prepare the broccoli by separating it into florets and cutting into bite sized pieces.
Peel the carrots and line them up to cut them into slices.
Peel and slice the onions.
Place the prepared veggies into bowls and set aside while preparing the sauce and beef.
In a small bow, mix water and cornstarch, then combine all sauce ingredients, whisking together. Set aside.
Slice the meat
Slice the beef, across the grain, into thin slices for quick cooking. Diced meat will take a little longer to cook than slices. Set aside.
Cook the noodles
Cook to al dente in boiling water according to your packaged instructions, Drain and set aside.
Finish the dish
Heat oil in a wok or large skillet.
Add the onions and garlic. Sauté over medium high heat, until bright and starting to soften.
Add the meat, and continue to sauté until it is heated through.
Add the carrots stirring frequently.
Stir in the bok choy and continue to cook.
Add the Broccoli florets.
Stir fry all vegetables until tender.
Add the drained noodles and sauté until heated through.
Finally, add the sauce to the mixture in the wok, tossing to coat completely.
Mix well to combine and continue to cook until the sauce has thickened.
Taste the noodles and add the seasonings to suit your taste.
Garnish to suit your taste with green onion (or chives), Parsley and or sesame seeds for crunch.
The options here are limitless!Feel free to add or swap vegetables as desired. You can add other vegetables such as:
Zucchini (green or yellow)
If making vegetable swaps, please be aware that softer vegetables like mushrooms and pea pods will take less time to cook than a firmer vegetable like carrots.Remember to cut up your veggies about all the same size if possible so that they all cook evenly as well. You'll want the veggies to be tender yet crisp and not mushy. Some veggies, like broccoli and cauliflower, take longer to cook so you might want to give those a 1-2 minute head start on cooking before adding the other veggies.You can add other meats such as:
The mixture of cornstarch and water is the thickening agent. Be sure to add this mixture right at the end, and simmer the sauce for at least 20 seconds after adding it. This ensures that you cook the cornstarch mixture thoroughly and that the sauce has enough time to thicken.As a replacement for the rice wine vinegar, lime juice can be used if needed.
Course : Dinner, Lunch, Main Course, Main Dish, Side Dish
Cuisine : Asian, Chinese, Japanese
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