Vegetarian Yakisoba

This recipe is inspired by Mark Bittman and adapted from one of his recipes. I am addicted to cooking podcasts. I can often be found learning how to make obscure dishes while on the subway during my morning commute. While everyone else is playing Angry Birds or reading their Kindle, I am learning how to properly fillet a whole fish or spatchcock a chicken. I’m not complaining.

Today, I was catching up with Mark Bittman. He was preaching about the virtues of yakisoba. All I could think of are those commercials where they suggest that those heat & eat cups of Yakisoba bring families together. Anyhow, Mark Bittman had me at “fast food.” Aside from the ease of preparation and the fact that it’s hard to mess up, I like the flavors of the sauce and I had all the necessary ingredients at home. When the hubster came home and had a plateful, he declared it blogworthy. ¬†So here it is.

Vegetarian Yakisoba 
adapted from Mark Bittman’s recipe

8-10 oz. Asian noodle – an egg noodle or gluten free soba is best
1 container of tofu – drained and sliced up
2 tbsp. chopped ginger
2 tbsp. chopped garlic
1 tbsp. vegetable oil
1 cup shredded cabbage
1/2 cup shredded carrots
1 cup cut up broccoli
1/2 cup sliced mushrooms
1/2 cup chopped peppers
2 tbsp. chopped scallions

2 tbsp. ketchup
2 tbsp. Worcestershire sauce (I use a fish-free version)
2 tbsp. mirin or sugar
1 tbsp. sriracha or other hot sauce
2 tbsp. soy sauce

Marinate the drained tofu in some sesame oil and soy sauce for about 15 minutes.

Boil a pot of water and cook the noodles. Drain and set aside.

In a large wok, heat up the oil.

Add the ginger and garlic to the pan. Cook for 1 minutes. Add the tofu. Cook for 5 minutes.

Add in the rest of the veggies, except for the scallions.

Stir fry everything together for a few minutes.

In a small bowl, mix up the sauce ingredients.

Pour and mix them in to the vegetables.

Stir in the noodles.

Plate it up. Garnish with some chopped scallions.

Vegetarian Yakisoba


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