Noodles, Stir-Fry Yakisoba (Noodle Stir-Fry)

Noodles, Stir-Fry

Yakisoba (Noodle Stir-Fry)

yakisoba-export-29

Originating traditionally from Japan ‘Yakisoba’ (焼きそば) the long story of wheat noodles stir-fried is a interesting one, some saying it may have originated from China but overall nowadays it is considered a Japanese dish made with buckwheat noodles or wheat noodles. So if it’s Japanese, what is it doing here on Thaital? Well Yakisoba is still very popular in Thailand and we eat it all the time here, during the vegan festivals many restaurants and vendors will sell Yakisoba and even the health nightmare that is 7/11 often has a nasty plastic vegan version for the microwave (complete with MSG, preservatives and artificial additives.) Of course none of that is going into our version so you will be able to eat it with peace of mind for yourself and your family and friends.

The best way to eat Yakisoba is fresh, straight out of the wok while it is still steaming. It is a fast to eat dish and can be served as a snack or starter before a main as it is quiet light a dish. It’s cheap to make and can be kept in a sealed container in the fridge for a few days if u plan on making a big batch.

 

 

Yakisoba (Noodle Stir-Fry)
Print Recipe
A Japanese dish which is a Thai favorite, tomato and black bean sauce with black pepper seasons the yellow wheat noodles, with mushrooms and cabbage make this stir-fry a tasty and nutritious light meal.
Servings Prep Time
4 Dishes 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 Dishes 15 Minutes
Cook Time
10 Minutes
Yakisoba (Noodle Stir-Fry)
Print Recipe
A Japanese dish which is a Thai favorite, tomato and black bean sauce with black pepper seasons the yellow wheat noodles, with mushrooms and cabbage make this stir-fry a tasty and nutritious light meal.
Servings Prep Time
4 Dishes 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 Dishes 15 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Dishes
Instructions
  1. After washing your vegetables, slice up the bell pepper into 1-2cm width slices as shown
  2. Peel and slice your carrot into small rectangular chip sized slices, try to keep the size unison for easy cooking
  3. Roughly dice the cabbage
  4. Cut the baby sweetcorn in a diagonal fashion
  5. Slice up your onion so that it is also 1-2cm width slices
  6. Slice up all your spring onions, including the green shoots
  7. Slice up larger mushrooms, smaller ones can be left whole
  8. Your ingredients are now ready to create a culinary explosion
  9. Add your oil to a deep pan or ideally a wok and heat it up gently so the oil is ready for stir-fry.
  10. Add your carrots and let them fry for a minute
  11. Now add all your onion, sweetcorn, bell pepper and mushrooms
  12. Stir-fry for around 5-8 minutes, untill the vegetables are partially cooked but still a bit raw and crunchy
  13. When the vegetables are ready, empty them into a container and clean out the wok. Now add some more oil and your noodles, break them up with a wooden spoon.
  14. Add back in all of the vegetables and mix it up, then add in the spring onions finally.
  15. Add a splash of boiling filter water
  16. Add the powdered mushroom stock or any vegan stock of your preference.
  17. Add a splash of black bean sauce to make the taste tang and naturally salty
  18. Add your two spoons of tomato paste, give it a good mix now
  19. Once everything is mixed up and the colour has developed as shown you are ready to serve it up
  20. Best served fresh with a chrysanthemum tea or rosselle infusion, and a fresh green side salad. Enjoy 🙂
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: