Pasta: Yakisoba Vegetable
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 thin dry pasta), cooked and drained
3 tbsp neutral oil, such as grapeseed or canola
3 cloves garlic, minced
4 ounces shiitake mushrooms, stemmed and thinly sliced
8 ounces baby kale (or baby spinach or green cabbage or chopped cooked green beans)

BOWL:
1/2 small onion, thinly sliced
1 medium carrot, peeled and cut into matchsticks
1/2 large red bell pepper, stemmed, cored and thinly sliced
Kosher salt and black pepper

PREP:
1/2 tbsp neutral oil, such as safflower or canola
1.5 tbsp oyster sauce
1.5 tbsp low-sodium soy sauce
1 tbsp Worcestershire sauce
1/2 tbsp ketchup
1/2 tsp granulated sugar
1 small nob fresh ginger, minced (or 1/8 tsp powdered)
1/8 tsp black pepper
1 to 2 scallions, thinly sliced

PREPARATION

1. In 12-inch high-sided nonstick skillet, heat 1 Tbsp of oil over medium-high. Add noodles and spread into even layer; cook undisturbed until golden and charred in spots — 3 minutes.

2. Stir and flip noodles, then cook undisturbed again — 2 minutes. Transfer to a large plate.

3. Turn skillet heat to medium, add remaining 2 Tbsp oil and BOWL — season with salt and pepper. Cook (stirring occasionally) until vegetables are softened and charred in spots — 5 minutes.

4. Stir in garlic until well combined, then add mushrooms and cook (stirring occasionally) until vegetables are tender and light golden — 3 to 5 minutes.

5. Stir in kale in batches until wilted. Add noodles and PREP, and cook (stirring occasionally) until sauce is absorbed — about 3 minutes. (Noodles should be nicely coated but not soupy.)

Updated 2025-07-18

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