Yakisoba is a traditional Japanese stir-fry, kind of like the chow mein of Japan! Its usually served as a side or accompanying dish and is very simple to put together.
I grew up eating Chinese take away.. which was always so rich in umami and incredibly TASTY! but also very high in sugar and oil. So it was a happy moment for me when I realised how easy it is to make ones own traditional asian sauces, and by doing so being able to control the sugar and oil content, so not only is it delicious but somewhat healthy too!
This recipe is similar to my yakisoba recipe, only with a few additional ingredients, its quick and easy to make, especially if you have the ingredients, making it an ideal candidate for those days you are starving and have nothing ready!
Here it is..
20g/1 tbsp rice vinegar
10g/2 tbsp corn starch
1 tbsp olive oil
1 tbsp tomato paste
1/2 tsp ginger powder
1/2 tsp garlic powder
1.5 tbsp raw cane sugar or coconut sugar
1/2 tsp onion powder (optional)
1 tbsp nutritional yeast (optional)
1. Put all the ingredients in a pot and stir with a whisk. Bring up to the boil and cook for around 3-4 minutes on a medium heat. The sauce should be nice and thick, set aside until its ready to add to your stir-fry.
50g TVP texturised vegetable protein (soaked in warm water for an hour)
1 tbsp tamari
1 tsp rice vinegar
1 tsp toasted sesame oil
1 tsp sugar
1 tbsp korean chilli flakes (optional)
Mix all the wet ingredients together in a bowl and then add the TVP, mix together so its evenly coated.
1 zucchini (cut into thin batons)
1 carrot (julienne)
1/2 a spring onion (thinly sliced)
100g dried soba noodles (cooked and rinsed with cold water)
*Alternatively you can use whichever noodles you want, udon could also work well.
Putting it together
1. Heat up 1 tbsp of olive oil in a frying pan, add the marinated TVP and cook on medium heat for 3-4 minutes.
2. Add the carrot and the zucchini and continue cooking for 2 minutes, add water if you need to.
3. Add the sauce and the cooked noodles and turn off the heat, mix together nicely and serve.
4. Top the noodles with sliced spring onions and roasted crushed peanuts!