Pasta: Yakisoba Mushroom Five Spice
by Lishka DeVoss

YIELD 2 servings main course, 4 servings side dish

INGREDIENTS

INDIVIDUALLY (ready to use):
8 ounces fresh yakisoba (or 4 oz long dry pasta)
4 tbsp neutral oil, such as grapeseed
4 ounces mushrooms (any small variety), trimmed and cut into 1/4-inch-thick slices
6 ounces broccolini, trimmed and cut into 3-inch pieces, thick stems halved lengthwise
1 scallion, thinly sliced

PREP:
2 garlic cloves, pressed
1/4 tsp Kosher salt
1/4 tsp black pepper
1/2 tsp five-spice blend

BOWL:
1 tbsp chile oil or chile crisp
2 tbsp oyster sauce (or vegetarian mushroom oyster sauce)
2 tsp soy sauce
2 tsp sesame oil
1.5 tbsp unsalted butter

PREPARATION

1. Cook pasta according to package instructions, until al dente. Time it so you can add the pasta directly to the skillet when ready.

2. Heat a large (12-inch), deep skillet over medium-high; add 2 Tbsp oil and mushrooms. As mushrooms start to turn golden, add PREP and cook for 1 minute. Remove mushrooms and set aside.

3. Add the remaining 2 Tbsp oil and broccolini. Cook, tossing occasionally, until tender but still crisp.

4. Add pasta to skillet, along with BOWL and mushrooms. Toss well to combine. Serve topped with scallion.

Updated 2025-07-18

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