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!
Enjoy!
in cahoots with muddy boots 
Sounds great and very tasty
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It is! I hope you get a chance to try it! 😋
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This not only looks colorful and delicious but very healthy as well. I see you beating a path to this store going forward.
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Thanks Linda, I’ll have to go back soon!
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Wow, this really looks yummy Sabine. We have all kinds of noodles here and we cook them in different ways – pancit, miki, guisado, pancit Malabon, pancit canton etc.
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Arlene, I have to admit that I don’t know much about Philippine cooking, but the library has a few Philippine cookbooks. I’ll have to check them out! Do you use tofu or tempeh in cooking?
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Not much in noodles but we have different recipes for it.
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That’s okay about the noodles. I’d like to see how you season and prepare things.
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Here’s one you can try Sabine: https://arlene1956.wordpress.com/2017/04/01/its-yummy-tofu/
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I’ll definitely check out some recipes and see if I can make them vegetarian style. Thanks for the link, Arlene!
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That looks delicious. I don’t think that I have a good Japanese market near me. A couple have shut down recently. But I would love to pick up so those ingredients. Great job.
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We’re lucky to have a number of options to shop for Asian ingredients. Most of the things I used here you could probably find in a decent grocery store. 😊
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I think that I’m just a food snob at this point.
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Although I am not known as a man of few words, I am able to do so in this moment: your presentation is well done and brings to mind three words: yum, yum and YUM 😋
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😘
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This looks delicious! Perfect for mid-week.
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Yes, quick to make and rather flexible!
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Yakisoba is one of my favorites, too. Sadly, I’ve not made them in awhile; perhaps soon! Thanks Sabine!
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Your yakisoba dish looks impressive and delicious, Sabine. I like putting heaps of veggies in my stir fries and less salt – and I feel it’s much more tasty than when I buy the same dish from outside. Stir-frying noodles is so easy, perfect and quick to make after a long day at work 🙂
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I totally agree with you on take-out food. I always add a bunch of extra veggies to these types of dishes and other than a little soy sauce, I don’t add extra salt. Restaurant food, especially Asian dishes, always seem very salty and leave me thirsty for days. I think I’m going to make something like this tonight! 😋 Thank you for reading and commenting, Mabel! 🙋
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That is so true. Dishes in Asian restaurants also leave me thirsty. When I make the same dishes at home minus the salt, they taste just as good and you feel like a normal person lol. Enjoy cooking 🙂
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👍
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