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Prep time
15 minutes -
Cook time
20 minutes -
Serves
3
Author Notes
From Candice Kumai’s Kintsugi Wellness book: “Mom used to make this dish as a quick, filling meal for the family on busy days. Yakisoba is a simple, flavorful stir-fry noodle. Feel free to toss in your own leftover proteins and veggies to mix it up and make it your own!” —Candice Kumai
Test Kitchen Notes
Featured in: One-Pan Yakisoba Noodles That Come Together Before You Know It —The Editors
- Test Kitchen-Approved
Ingredients
2 tablespoons
toasted sesame oil
1/2
yellow onion, finely diced
2
garlic cloves, minced
2 cups
thinly sliced shiitake mushroom caps
3 cups
fresh yakisoba noodles (look for these at the Japanese market)
2 cups
finely chopped kale
1 1/2 teaspoons
toasted sesame seeds-
Light yakisoba sauce
2 tablespoons
reduced-sodium tamari soy sauce
3 tablespoons
rice vinegar
1 tablespoon
tomato paste (or try sriracha)
1/4 cup
vegan Worcestershire sauce
1/4 cup
purified water
Directions
- In a medium sauté pan warm the oil over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, until fragrant. Add the mushrooms and sauté for 2 to 3 minutes more, stirring well.
- Add all the ingredients for the light yakisoba sauce to the pan and stir. Add the fresh yakisoba noodles and sauté for a few minutes, tossing to coat all the noodles with the sauce, and cook until the water evaporates.
- Add the chopped kale and toss to slightly wilt and coat with the sauce. Divide the noodles among individual serving bowls and top with 1⁄2 teaspoon of sesame seeds per bowl.
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