Pasta: Yakisoba Spicy-Sweet
by Lishka DeVoss

YIELD 2 servings main course, 4 servings side dish

INGREDIENTS

INDIVIDUALLY (ready to use):
1 tbsp olive oil, or to taste
8 ounces fresh yakisoba noodles (or 4 ounces linguine), cooked

BOWL ONE:
2 tsp finely chopped fresh ginger
3 garlic cloves, chopped
2 to 3 tbsp tomato paste
2 tsp sugar
1 tsp dry basil

BOWL TWO:
1 cup water
2 tbsp hot chili paste (such as sambal oelek)
2 tbsp soy sauce
2 tbsp unseasoned rice vinegar

BOWL THREE:
1/2 cup julienned carrots, cooked
scallions or chives, chopped, to taste (optional)
4 ounces meatless grounds

PREPARATION

1. In heavy saucepan over medium or medium-low, heat oil. Add BOWL ONE and cook, stirring occasionally, until paste darkens — about 2 minutes.

2. Add BOWL TWO and bring to a boil, then reduce heat to low and simmer, stirring as needed, until sauce is slightly thickened and flavors have melded — 30 minutes. Sauce will still look watery and that’s okay.

3. Add BOWL THREE and let simmer for a few minutes. Add pasta and toss as needed until sauce starts to cling to noodles — about 1 minute.

Updated 2025-07-18

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