Serves 4 The Japanese equivalent of junk food, this noodle dish is often sold at festivals and as street food, sometimes in a bun. It is quick to make, but to cut down the preparation time further, look out for bottled Yakisoba sauce in an Asian food market.

Serves 4
The Japanese equivalent of junk food, this noodle dish is often sold at festivals and as street food, sometimes in a bun. It is quick to make, but to cut down the preparation time further, look out for bottled Yakisoba sauce in an Asian food market.

 

Base Recipe

For The Sauce:

  • 6 tablespoons teriyaki sauce
  • 2 tbsp mirin (rice wine) or apple juice
  • 2 tsp hot chilli sauce
  • 1 lemongrass stalk, soft inner core only, crushed and finely sliced
  • 1 tsp sugar
  • 2 tsp sesame oil for the stirfry
  • 225 g (8 oz) soba noodles
  • 1 1/2 tbsp sunflower oil

Other Ingredients:

  • 1 small onion, sliced
  • 2 cloves of garlic, grated
  • 2 carrots, thinly sliced
  • 1/2 head cabbage, shredded
  • 4 spring onions, chopped
  • 1 tbsp toasted sesame seeds
  • 225 g (8 oz) firm tofu, pressed, drained and cut into 1 cm (1/2 inch) cubes
  • chopped spring onions or shredded seaweed, to garnish (optional)
  • pickled ginger, to garnish (optional)

Directions:

  1. Combine sauce ingredients in a small bowl and set aside.
  2. Cook the soba noodles in boiling water for about 2 minutes or until just cooked. Don’t overcook or the noodles become sticky.
  3. Drain, rinse in cold water, then drain again.
  4. Heat the oil in a large frying pan or wok over medium-high heat.
  5. Add onions and stirfry for 2 minutes, then add garlic, carrots and cabbage.
  6. Stir-fry for 3-5 minutes, until vegetables are cooked but still firm.
  7. Add tofu, soba noodles, spring onions, sesame seeds and sauce, then cook, tossing to combine, until the noodles and tofu are hot.
  8. Serve garnished with chopped spring onions or seaweed and strips of picked ginger, if desired.

Variations:

Kata (Crisp Fried) Yakisoba:

  1. Prepare the basic recipe. Once the noodles have boiled, drain thoroughly and pat dry.
  2. Alternatively purchase pre-steamed noodles. Heat oil in a deep – fat fryer or deep frying pan to 175’C (340’F).
  3. Divide the noodles into 4 portions, then fry a portion at a time for 6 to 7 minutes, until they are crunchy.
  4. Serve the vegetables and sauce over the noodles.

Yakisoba With Yellow Bean Sauce:

  1. Prepare the basic recipe, omitting the sauce.
  2. Instead, combine 6 tablespoons teriyaki sauce; 4 tablespoons yellow bean sauce; 2 teaspoons grated root ginger; 1 lemongrass stalk, soft inner core only, crushed and finely chopped; and 2 teaspoons sesame oil.

Yakisoba Bun:

  1. Prepare the basic recipe and serve in a bun garnished with vegan mayonnaise and pickled ginger.
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