Best Yakisoba Noodles With A Kick Vegetarian Recipes

Vegetarian Yakisoba image

Provided by esmerelda smoot

Categories Japanese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces soba noodles
1/4 cup soy sauce
1 tablespoon Worcestershire sauce (note, regular worc. sauce contains fish) or 1 tablespoon vegetarian worcestershire sauce (note, regular worc. sauce contains fish)
2 teaspoons sambal oelek or 2 teaspoons other hot chili paste
1/2 tablespoon sugar
2 teaspoons sesame oil
1 1/2 tablespoons vegetable oil
1 small onion, peeled and sliced
2 garlic cloves, minced
2 carrots, peeled and julienned
1/2 head cabbage, cored and shredded
4 scallion tops, chopped
1 tablespoon toasted sesame seeds (optional)

Steps:

Bring a medium pot of water to a boil.
Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
Serve garnished with the chopped scallions and toasted sesame seeds.

Nutrition Facts : Calories 325.6, Fat 8, SaturatedFat 1.1, Sodium 1540.8, Carbohydrate 57.5, Fiber 3.9, Sugar 8.5, Protein 12.3

Yakisoba Noodles With a Kick (Vegetarian) image

Provided by zaar junkie

Categories Japanese

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups water
4 ounces vegetarian beef strips, Vegeusa brand, thin beef strips (dehydrated mock beef)
1 tablespoon olive oil
1 large onion, chopped
1 green pepper, chopped (optional)
1 head broccoli, chopped
4 tablespoons minced garlic
3 1/2 ounces sun luck hot chili-garlic sauce, chili black bean sauce, and or 3 1/2 ounces black bean garlic sauce
2 dashes sriracha hot chili sauce (squirts)
2/3 cup water
2 lbs yakisoba noodles, fresh
fresh ground black pepper
sesame oil

Steps:

In a medium pan, boil 2 cups of water. Add Vegeusa beef strips and cook until tender (approximately 5 minutes). Drain and set aside.
In a skillet, cook onion and green pepper (optional) in olive oil until slightly tender, then add broccoli and cook until tender. Set aside.
While your veggie are cooking, prepare the sauce by mixing the minced garlic, sauce combination of your choice, sriracha chili sauce, and water.
In your skillet or hot wok, add rehydrated beef strips and cook for a minute or two just to brown it a bit, then add your veggie mix, Yakisoba noodles, and sauce and mix well. Add black pepper and sesame oil to taste (I usually just try the cover the top with black pepper and maybe make a small circle with sesame oil. Stir until well mixed. Heat for 5-10 minutes and serve.

Nutrition Facts : Calories 72.7, Fat 2.7, SaturatedFat 0.4, Sodium 40.7, Carbohydrate 10.9, Fiber 3.2, Sugar 2.8, Protein 3.5

Vegetable Yakisoba image

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 18

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
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
1/4 teaspoon grated fresh ginger
1/4 teaspoon black pepper

Steps:

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.
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.
Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
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 1/4 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.
Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.