Noodles!! I love noodles!
Give me some noodles from anywhere in the world
and I’ll serve you a scrumptious meal!
While running some errands near Beaverton, I finally took the time to check out the fantastic Umajimaya Asian grocery store there. This place is unbelievable!! Their website states that they carry over 30,000 items in their store. I believe it! Inside the store there is also a Japanese bookstore, a huge deli with ready-to-go food, and they also had an amazing assortment of fresh sushi, including one of my favorites, Inari sushi.
It’s like a trip to a foreign country except you don’t need a plane ticket.
My shopping bag was filled with a ginormous head of Taiwanese cabbage and other interesting veggies, some freshly made local green onion tofu, papadums, some new-to-me chili sauces and some fresh Asian noodles. The Yakisoba noodles were yellowish in color, precooked and slightly oily to facilitate separating them more easily. They are also available in the produce section of many regular grocery stores. (I never use the seasoning packet that comes with them though.) If you can’t find Yakisoba noodles, use spaghetti cooked al dente and drizzle them with a little oil to keep the pasta strands separate.
Since I almost always have a wide variety of vegetables in the fridge, this one-pot meal came together quickly. Choose the veggies you like and stir-fry away!
Here’s how to make delicious Vegan Vegetable Yakisoba
While you preheat your wok, slice an onion into smallish pieces. Add a little oil (I like avocado oil) to the wok. Next add the onion and stir fry on medium high. Chop a couple of cloves of garlic and some fresh ginger root. Add to onions and continue to sauté while slicing up a carrot or two. Add the carrot sticks to the wok and mix the vegetables well.
Slice some bell peppers, cut a head of broccoli into small trees and add both to the wok. Stir and continue to cook. Keep an eye on the flame and adjust it to prevent burning. If you have pre-fried tofu add it as well. If you don’t, fry or bake some extra firm tofu ahead of time until crispy. Stir the veggies and don’t overcook them.
Next, open the noodle package, separate them on a plate and then spread them evenly over the vegetables in the wok.
Gently stir away!
While the noodles are getting hot, chop some baby bok choi, green onions, cilantro and snap peas.
Add them to the Yakisoba and stir again.
In a measuring cup blend about a 1/3 cup of tamari, 1/4 cup of unseasoned rice vinegar,
1-2 tablespoons of brown sugar, 1-2 teaspoons of garlic chili sauce or Sriracha and a splash of toasted sesame oil.
Pour it over the noodles and stir until everything is piping hot.
Yakisoba is a favorite of mine because not only can you pack a bunch of healthy veggies into this dish, but it’s also quick and easy to fix during the week. And if you keep the veggies on the firm side, they will hold up well getting reheated as leftovers.
Perhaps it’s time for me to head back over to Beaverton!