Why Vegetable Yakisoba is a Must-Try Dish 野菜焼きそば

Por Just One Cookbook · 20 min

Ingredientes

Modo de preparo

1. In a mason jar, mix 2 Tbsp oyster sauce, 2 Tbsp ketchup, 1½ Tbsp soy sauce and 1½ Tbsp sugar until fully combined. Add 7 Tbsp Worcestershire sauce and whisk well. Set aside.
2. Thinly slice ½ yellow onion and ¼ green bell pepper; halve the pepper slices crosswise if the pepper is tall.
3. Discard the tough core of 6 oz green cabbage and cut the leaves into 1-inch (2.5 cm) squares.
4. Cut 2 oz carrot into 2-inch (5 cm) lengths, slice into thin slabs, then cut into julienne strips.
5. Cut 3 green onions into 2-inch (5 cm) lengths and halve the thick white bottoms lengthwise.
6. Remove and discard the stems of 6 shiitake mushrooms and thinly slice the caps.
7. Slice ½ deep-fried firm tofu (atsuage) into thin slices, then halve them lengthwise into thin strips.
8. Heat a wok or large frying pan over medium-high heat. Add 1 Tbsp neutral oil and swirl to coat the whole surface.
9. Add the onion and the white parts of the green onions and cook, stirring often, until the onion is translucent.
10. Add the bell pepper, cabbage and carrot and stir-cook until mostly wilted.
11. Add the shiitake, green onion tops and tofu and mix together.
12. Add 4 oz bean sprouts and stir. Move on when the vegetables are 80–85% cooked, so they stay tender but not soft.
13. Place the noodle blocks from 3 packets of yakisoba noodles on a bed of the vegetables, cover them with the vegetables from the pan sides, lower the heat and steam the noodles for 2–3 minutes.
14. Raise the heat to medium or medium-high. Loosen the noodles gently and toss everything together with a spatula and tongs.
15. Drizzle 6 Tbsp yakisoba sauce over everything, keeping some spare. Toss and taste, adding more sauce if you like.

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