Yakisoba

Yakisoba is a classic Japanese stir-fry noodle  doused with a sweet and savory sauce. The key to this dish is its versatility--almost any vegetable, meat or fish will work with it--even if it takes it a step away from the classic. Here I used cabbage, scallions, and mushrooms, but you could easily add spinach, kale, chicken, shrimp or whatever you have leftover and ready to use in your refrigerator. The sauce pairs well with just about any food. 

Time: 45 minutes
Servings: Four
​Level: Medium

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INGREDIENTS

• 1 package Yakisoba Noodles (fresh or dried, use only 2/3 package)
• 1 tablespoon olive oil
• ½ yellow onion, cut into thin slices
• 1 cup shiitake mushrooms, sliced
• 3 scallions, sliced
• 4 cabbage leaves, sliced
• 1 tablespoon olive oil
• Salt and pepper

 
Yakisoba Sauce

• 1 ½ cups water
• 4 prunes
• 1 tablespoon tomato paste
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 3 tablespoons soy sauce or tamari
• 2 tablespoons honey
  
• 1 teaspoon arrowroot powder (use cornstarch as a substitute)

PREPARATION

1. Remove two packs of yakisoba noodles and place in a colander. Run warm water over them for 4-5 minutes and let them loosen up. Set aside. (Make sure to let the water run for a bit or the noodles might break.)
2. Make the sauce by placing 1 ½ cups water, prunes, tomato paste, onion powder, and garlic powder in a saucepan. Bring to a boil and then lower to a simmer for 20 minutes. Remove from heat and let cool. 
3. Place sauce into a blender then add soy sauce, honeyand arrowroot and blend through until smooth. Set aside. 
4. Heat a skillet or wok to medium and add olive oil.
5. Add onions and cook for 2 minutes. 
6. Add mushrooms, scallions, and cabbage and cook for about 3-5 minutes. Season with ¼  teaspoon salt and a pinch of black pepper. Remove vegetables from wok and wipe down pan. 
7. Heat the wok again to medium and add oil. Immediately add the noodles and toss with tongs.
8. Add half of the yakisoba sauce. (Add more sauce if necessary or freeze the other half for later!) 
9. Add the vegetables back into the wok and toss until well coated.