Yakisoba Asian Stir-fry Noodles

 

 

*My sister Camille had the good fortune of traveling to Japan as a high school student for a week long sister-city exchange.  While she was abroad she had the best Asian noodle dish called Yakisoba.  It’s an Asian stir-fry with homemade teriyaki sauce. Since that time we have enjoyed Yakisoba from many Asian restaurants.  OF COURSE I had to try to copy this Asian recipe to make our own favorite at home!  I don’t believe in hording recipes!  Favorites should BE SHARED!  I’ve given this out countless times!  You’ll LOVE IT!!  Happy Asian-Fusion!  Love, Amy J. J

 

Our kids LOVE Asian food and this is one of our top 5 recipes.  It is the perfect combination of lightly sweet/savory noodles with piping hot crisp-tender veggies.  Add your favorite meat if you like and top with cashews! 

DELISH!

 

Let’s get chopping!

 

 

Chop all veggies and separate in different bowls as shown below. TIP:  Chop all your veggies and make your teriyaki sauce ahead of time.  Then dinner only takes a few minutes to prepare as you stir-fry each batch for just a minute or two.  

 

 4 celery stalks….thinly cut on a diagonal and   4 carrots….thinly julienned

 

 

 

8 oz. button mushrooms, minced

 

 

 

½ head cabbage, chopped medium

 

1 red pepper, sliced and 2 zucchini, thinly sliced.  Then 5 green onions, finely chopped…set aside

 

 

Fresh ginger, minced…..I use the handy little tube of fresh ginger in the produce section. (You can also mince your own….I just love the ease of the tube….it all tastes the same either way)

Garlic powder….yes this is a shortcut…you are welcome to use fresh…but I went easy this time…

1 lb Yakisoba noodles or linguine, cooked in salted water, cooled, oiled, chilled  TIP:  Costco has packs of precooked Yakisoba noodles or you can buy dry in any Asian Market. You can use linguine noodles too.  

The HOMEMADE teriyaki sauce makes all the difference! . . . THE RECIPE IS AT THE BOTTOM

 

 

 

Heat cast iron skillet, wok or frying pan as hot as possible.  Heat 1 TB oil until it starts to smoke.  Toss in a small handful of celery, carrots, and mushrooms….and 1/2 tsp fresh ginger.  Sprinkle with garlic powder and salt.  Stir fry until mushrooms start to brown and stick to bottom of pan, making nice brown specks….about 1 minute.  Pour a few TB water into skillet to de-glaze, scrape off and retrieve all those delish bits of mushroom on the bottom of pan.  This adds so much flavor to your veggies!  YUM! 

 

Toss in two handfuls of shredded cabbage, stir fry 30 seconds.  Add 1 TB teriyaki sauce, 1 TB oyster sauce, stir fry 30 seconds. Pour into large dish and keep in warm oven.

 

 

Heat cast iron skillet, wok or frying pan again.  Add 1 TB oil and heat until it smokes.  Add large handful cold noodles (about 1-2 cups)….Stir in 1/2 tsp fresh ginger, stir fry 1 minutes.  Add 1 TB teriyaki sauce, 1 TB oyster sauce, and a sprinkle of salt and garlic powder.  Add 1 handful zucchini, 1 handful red peppers, and 1 small handful green onions. Stir fry 30 more seconds until all
is hot, covered with sauce, and combined.

 

If mixture starts to stick to pan….add a bit of water and scrape the bottom of the pan well.  Transfer to the warm dish full of stir-fried veggies in oven… toss with veggies.  Keep warm in oven while you repeat above steps.  Repeat until all veggies and noodles are stir-fried!

 

 

 

 

Sprinkle cashews on top.  Serve.  And you’re done!  YUM! 

 

 

Gather
all following supplies:

 

·                   1. HOMEMADE Teriyaki Sauce

*When we were newly married and used to meet for lunch on a
regular basis we frequented an AWESOME Asian Café downtown.  We became such regulars that the owner gave
us her teriyaki sauce recipe….so easy and DIVINE!  Here it is!

 

½ cup soy sauce

½ cup brown sugar

1 tsp garlic power

½ tsp ground ginger

¼ tsp fresh pepper

 

*Boil for 5 minutes to caramelize sauce.  This gives it an incredible flavor!!!

Add:

½ cup water and boil for 30 seconds. Serve over sauteed chicken
or use in Yakisoba!

 

 

·              2. Stir-fry Ingredients: 1 lb soba noodles or linguine, cooked in salted water, cooled, oiled, chilled

·                    
oyster sauce

·                    
fresh ginger, minced

·                    
salt

·                    
water

·                    
oil

 

·                    
1 cup cashew nuts

 

 

Thinly cut in separate bowls

 

4 celery stalks….thinly cut on a diagonal

4 carrots….thinly julienned

8 oz button mushrooms, minced

½ head cabbage, thinly shredded

 

1 red pepper, sliced

2 zucchini, thinly sliced in half circle shapes

 

5 green onions, finely chopped, set aside

 

Heat cast iron skillet, wok or frying pan.  Heat 1 TBLE oil until it starts to
smoke.  Toss in a small handful of celery,
carrots, and mushrooms….and 1/2 tsp fresh ginger.  Sprinkle with garlic powder and salt.  Stir fry until mushrooms start to brown and
stick to bottom of pan, making nice brown specks….about 1 minute.  Pour a few TBLES water into skillet to deglaze,
scrape off and retrieve all those delish bits of mushroom on the bottom of pan.  This adds so much flavor to your
veggies!  YUM! 

 

Toss in two handfuls of shredded cabbage, stir fry 30
seconds.  Add 1 TBLE teriyaki sauce, 1
TBLE oyster sauce, stir fry 30 seconds. Pour into large dish and keep in warm
oven.

 

Heat cast iron skillet, wok or frying pan again.  Add 1 TB oil and heat until it smokes.  Add large handful cold noodles (about 1-2
cups)….Stir in 1/2 tsp fresh ginger, stir fry 1 minutes.  Add 1 TBLE teriyaki sauce, 1 TBLE oyster
sauce, and a sprinkle of salt and garlic powder.  Add 1 handful zucchini, 1 handful red
peppers, and 1 small handful green onions. Stir fry 30 more seconds until all
is hot, covered with sauce, and combined.

 

If mixture starts to stick to pan….add a bit of water and
scrape the bottom of the pan well. 
Transfer to the warm dish full of stir-fried veggies in oven… toss with
veggies.  Keep warm in oven while you
repeat above steps.  Repeat until all
veggies and noodles are stir-fried!

 

Sprinkle cashews on top. 
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