Shortcut Yakisoba

Perfect for a busy night, or if you’re not too busy, include some of the upgrades to make it even more yummy. (Serves 4-5)

Sauce: whisk all ingredients in a glass measuring cup:

• 3-4 Tbsp ketchup
• 3-4 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp honey or brown sugar
• 1 tsp rice vinegar
• 2 tsp toasted sesame oil
• 1/2 tsp garlic powder (or 3 cloves crushed garlic)
• 1 Tbsp mirin (Japanese cooking wine – optional)

Add water to make 1 cup of sauce. Set aside. Optional upgrades: use fresh garlic, and zest and juice from 1 orange.

Noodles: I get 2 lb vacuum-packed yakisoba noodles from the refrigerated case (near tofu). I haven’t tried the noodle kits you can find near the Asian produce, but I imagine those would work here. If you can’t find fresh noodles, use 12 oz dry udon, soba, spaghetti, or linguine and prepare according to package directions, tossing with 1 Tbsp oil before adding to the recipe.

Veggies: 10-14 oz shredded cabbage, carrots, and/or broccoli slaw. Optional upgrades: 

• 4 oz sliced shiitake mushrooms
• Other sliced veggies such as asparagus, celery, snow peas…

Protein:

• 3-4 eggs, scrambled
• 6-8 oz pre-cooked meat such as sliced chicken sausage, diced ham, rotisserie chicken…
• Upgrade by cooking 12 oz boneless chicken thighs or shrimp before beginning to cook the veggies.

Optional garnishes:

• Green onions
• Sliced radishes
• Toasted sesame seeds
• Toasted almonds

Instructions: Get out your biggest skillet and get cooking:

1. Prepare noodles (break long noodles in half) according to package directions (toss with 1 Tbsp oil if cooking dry pasta) and set aside.
2. Cook eggs, set aside.
3. Sauté veggies in 1 Tbsp coconut or avocado oil.
4. Add noodles on top of veggies. Pour sauce over and stir to combine, cook and stir until excess moisture has evaporated.
5. Stir in cooked meat and scrambled eggs.
6. Off heat, stir in garnishes.