Vegetarian Yakisoba Noodles Recipe TO MAKE TODAY!

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Pat the extra firm tofu dry with a paper towel and slice it.
3. Spread the tofu on a parchment-lined baking tray, season with salt and pepper, and bake for 25 minutes.
4. Thinly slice the garlic. Finely chop the green onion, keeping the green and white parts separate.
5. Halve the mushrooms. Cut the carrot into fine matchsticks. Roughly chop the napa cabbage.
6. Bring a saucepan of water to a boil for the noodles.
7. In a small bowl, combine the soy sauce, rice vinegar, sesame oil and ketchup to make the sauce.
8. Boil the udon noodles for half the package time (4 minutes in this case). Drain, reserving 1/2 cup of the cooking water (not needed if using a nonstick pan).
9. When the tofu is done, heat a sauté pan over medium-high heat and add a drizzle of olive oil.
10. Add the white parts of the green onion and the garlic, then the napa cabbage, and sauté for 2 minutes.
11. Add the mushrooms, carrot and about half of the tofu, and sauté for 1 minute.
12. Add the noodles, the sauce, the reserved cooking water and the bean sprouts.
13. Sauté for a few minutes, until the noodles have absorbed the sauce.
14. Plate and top with the green onion greens and white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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