Yakisoba Noodles With A Kick Vegetarian Recipes

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.

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.

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.