Noodles are trending! Flavorful yakisoba noodles and veggies are easy to whip up.
Find all the ingredients in our store and enjoy today!
- 1 yakisoba noodles package
- 3tablespoons canola oil
- 1small yellow onion, thinly sliced.
- 2medium carrots, peeled and cut into matchsticks.
- 1medium bok choy
- Kosher salt and black pepper
- 1tablespoon minced garlic
- 8ounces shiitake mushrooms, stemmed and thinly sliced.
- 8ounces baby spinach
- 1cup thinly sliced scallions
For the Sauce
- 3tablespoons oyster sauce
- 3tablespoons low-sodium soy sauce
- 2tablespoons Worcestershire sauce
- 1tablespoon canola oil
- 1tablespoon ketchup
- 2teaspoons granulated sugar
- ¼teaspoon grated fresh ginger
- ¼teaspoon black pepper
Make the yakisoba: In a pot with boiling water cook yakisoba noodle according to instructions.
In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but ¼ cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
Divide yakisoba among 4 plates and garnish with the remaining scallions.