Griscom at 20:58, 18 November 2022

2022-11-18T20:58:44Z

← Older revision		Revision as of 20:58, 18 November 2022
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	=Summary=		=Summary=
			==Time==
			30 minutes
	==Yield==		==Yield==
	4 servings		4 servings

Griscom: Created page with " =Summary= ==Yield== 4 servings =Ingredients= For the Yakisoba * 1 pound frozen presteamed yakisoba noodles, thawed * 3 tablespoons neutral oil, such as safflower or canola..."

2022-11-18T20:57:51Z

Created page with " =Summary= ==Yield== 4 servings =Ingredients= For the Yakisoba * 1 pound frozen presteamed yakisoba noodles, thawed * 3 tablespoons neutral oil, such as safflower or canola..."

New page

=Summary=
==Yield==
4 servings

=Ingredients=

For the Yakisoba

* 1 pound frozen presteamed yakisoba noodles, thawed
* 3 tablespoons neutral oil, such as safflower or canola
* 1 small yellow onion, thinly sliced
* 2 medium carrots, peeled and cut into matchsticks
* 1 large red bell pepper, stemmed, cored and thinly sliced
* Kosher salt and black pepper
* 1 tablespoon minced garlic
* 8 ounces shiitake mushrooms, stemmed and thinly sliced
* 8 ounces baby kale
* 1 cup thinly sliced scallions

For the Sauce

* 3 tablespoons oyster sauce
* 3 tablespoons low-sodium soy sauce
* 2 tablespoons Worcestershire sauce
* 1 tablespoon neutral oil, such as safflower or canola
* 1 tablespoon ketchup
* 2 teaspoons granulated sugar
* ¼ teaspoon grated fresh ginger
* ¼ teaspoon black pepper

=Method=

# Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
# In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
# Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
# To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but ¼ cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
# Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.

=Source=
https://cooking.nytimes.com/recipes/1022780-vegetable-yakisoba

Vegetable Yakisoba - Revision history

Griscom at 20:58, 18 November 2022

Griscom: Created page with " =Summary= ==Yield== 4 servings =Ingredients= For the Yakisoba * 1 pound frozen presteamed yakisoba noodles, thawed * 3 tablespoons neutral oil, such as safflower or canola..."