Yakisoba with Sushi Age
Yakisoba, a street food common in Japan can be easily made at home to satisfy your craving for stir fried noodles. Add your favorite vegetables and protein to make this dish your own. This dish is versatile and very forgiving.
For my version of yakisoba, I used Brussel sprouts instead of cabbage along with carrots and red chili pepper. As for protein, I used sliced sushi age. You can however, choose firm tofu. I chose the former since I like the texture and consistency of sushi age.
To complete this stir fry dish, I adapted the sauce from @justonecookbook. The original sauce recipe did not include cooking wine, vegan fish sauce or minced ginger. For personal preference, I added the aforementioned ingredients for added flavor.
YAKISOBA WITH SUSHI AGE
Makes: ~ 3 servings
**4 tbsp. vegan Worcestershire sauce (see Notes)
**4 tsp. vegetarian oyster sauce (see Notes)
4 tsp. ketchup
2 tsp. tamari
2 tsp. vegan fish sauce
1½ tsp. cooking wine
1 tsp. raw cane sugar
**½ tsp. organic minced ginger (see Notes)
Whisk all sauce ingredients together until well combined. Set aside
1 tbsp. grapeseed oil
3 garlic cloves (sliced)
75 gm red onion (sliced)
208 gm Brussel sprouts (finely sliced)
85 gm carrot (julienned)
1 red chili pepper (julienned)
**2 pieces Tokusen sushi age (see Notes)
**17 oz. fresh yakisoba / wheat noodles (discard flavor packets; see Notes)
salt to taste
black pepper to taste
½ tsp. sesame oil
1 scallion (sliced)
pickled red ginger (opt.)
Preparing the Sushi Age
In a small pot, lightly boil the sushi age for a few minutes to remove excess oil.
Drain the boiled sushi age.
Squeeze out excess water from the sushi age.
Slice the sushi age. Set aside.
Preparing the Noodles
In a medium pot, boil 4 cups of water.
Turn off heat once the water is boiled.
Add the wheat noodles to the boiled water.
Quickly separate the noodles.
Drain the noodles and set aside.
Stir Frying the Noodles
In a large skillet on medium low heat, add the oil. Once the oil heats up, add the garlic slices. Sauté until a fragrant but not brown.
Increase the heat to medium. Add the onion, Brussel sprouts, carrot, chili pepper and a pinch of salt. Sauté until just cook through. Vegetables should still remain a little firm.
Next, add the sushi age, noodles and sauce. Stir fry and toss together until well combined.
Season with salt and pepper to taste.
Finally, add the sesame oil and give the yakisoba a light toss.
Garnish with scallions, aonori and/or pickled red ginger.
I used vegan Worcestershire sauce from Annie’s Homegrown, vegetarian oyster sauce from Lee Kum Kee, organic minced ginger from The Ginger People and Tokusen sushi age from House Foods America.
The fresh wheat noodles come in 3 in a pack weighing about 17 oz. https://www.worldmarket.com/product/shirakiku+fresh+chow+mein+noodles%2C+3-pack.do or https://www.instacart.com/landing?product_id=273249&retailer_id=484®ion_id=7008941857&mrid=150709103
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.