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Mushroom yakisoba
In this meatless stir fried noodle dish, shiitake and shimeji are stir fried with vegetables and fresh ramen seasoned with homemade yakisoba sauce.
Course
Main Course, Snack
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
300
grams
fresh ramen
Yakisoba sauce
¼
cup
Worcestershire sauce
Japanese Bulldog brand is recommended
¼
cup
ketchup
¼
cup
oyster sauce
2
tablespoons
Japanese soy sauce
1 ½
tablespoons
sugar
Stir fry
2
tablespoons
cooking oil
4 to 6
shiitake
caps only, thinly sliced
1
cup
shimeji
root ends cut off
1
bell pepper
deseeded and julienned
1
small
carrot
peeled and julienned
1 ½
cups
thinly sliced white cabbage
12
stalks
scallions
(light and dark green portions separated) cut into two-inch lengths
½
teaspoon
salt
To garnish
aonori
(available in Japanese groceries)
benishoga
(available in Japanese groceries)
Instructions
Cook the noodles
Boil water in a pot and drop in the fresh noodles. Cook until just slightly chewy.
Dump the noodles in a strainer and rinse under the tap, tossing the noodles to get them cold.
Drain and set aside.
Mix the yakisoba sauce
In a bowl, whisk together all the ingredients for the sauce until the sugar is fully dissolved.
Taste and adjust to get the flavor balance that you you prefer.
Stir fry the yakisoba
Set the pan on the stoove over high heat and drizzle in the oil to coat the bottom.
When the oil starts to smoke, dump in all the bell pepper, carrot, shiitake, shimeji and light green portion of the scallions, and sprinkle in salt.
Stir fry the vegetables and mushrooms for about a minute.
Spread the noodles over the vegetables and mushrooms, drizzle in half of the yakisoba sauce, and add the dark green portion of the scallions.
Stir fry until the noodles are heated through and all the ingredients are evenly distributed.
Taste. Drizzle in more sauce, if needed, and stir fry for another half a minute.
Serve your vegetarian yakisoba
Divide the yakisoba among four bowls, sprinkle with aonori and top with benishoga.
Serve immediately.