Vegan Japanese Yakisoba
Do you know that you don’t use soba noodles for Yakisoba? Soba noodles are made with buckwheat flour, but wheat noodles are the ones used for Yakisoba. Well, now you know. I found out about it when I came to Japan. Udon, ramen, yakisoba, soba, somen,… are some of the different types of noodles you can find in Japan (there are also a few gluten-free option as shirataki -made of konnyaku- or harusame made of potato starch). Some of them are only used for a certain dish, like yakisoba or ramen noodles, I guess that’s why the dish and the noodle have the same name. But, don’t worry if you don’t have the right type of noodle, at home you are free to use and mix any of them.
This is another super easy Japanese recipe you can try at home. Be noodle my friend! 😉
fot the sauce:
- 1 tsp sesame oil
- 1 Tbsp garlic
- 1 tsp ginger
- 2 Tbsp brown sugar
- 2 Tbsp rice vinegar
- 1 tsp potato or corn starch
- ¼ cup soy sauce
for the yakisoba:
- yakisoba noodles
-How to cook-
- Boil the noodles (following the manufacturer’s instructions)
- In a pan, put some sesame oil and add garlic and ginger. Then add veggies of your choice and stir-fry on medium heat until cooked. Do not overcook the veggies, we want them to be a bit crunchy.
- Then, make some space on the pan and mix 1 Tbsp sesame oil, 2 Tbsp cane sugar and 1 tsp starch. Quickly, add soy sauce and rice vinegar (use apple cider vinegar as a substitute of rice vinegar). Mix well until the sauce thickens.
- Add the cooked noodles and stir for 2-3 minutes on high heat. That’s it! Your Vegan Japanese Yakisoba. Easy, isn’t it?
Umami tip: you can top the yakisoba with some crushed peanuts. いただきます!!