The Japanese equivalent of junk food, this noodle dish is often sold at festivals and as street food, sometimes in a bun, hotdog style. It is quick to make, but to cut down the preparation time further, look for bottled Yakisoba sauce in an Asian food market.
SERVES: 4
INGREDIENTS:
FOR THE SAUCE:
- 1/3 cup teriyaki sauce
- 2 tbsp. mirin (rice wine) or apple juice
- 2 tsp. hot chili sauce
- 1 lemongrass stalk, soft inner core only, crushed and finely sliced
- 1 tsp. sugar
- 2 tsp. sesame oil
FOR THE STIR-FRY
- 8 oz. soba noodles
- 1 1/2 tbsp. sunflower oil
- 1 small onion, sliced
- 2 garlic cloves, minced
- 2 carrots, thinly sliced
- 1/2 head cabbage, shredded
- 8 oz. firm tofu, pressed, drained, and cut into 1/2-inch cubes
- 4 scallions, chopped
- 1 tbsp. toasted sesame seeds
- chopped scallions or shredded seaweed, to garnish (optional)
- pickled ginger, to garnish (optional)
INSTRUCTIONS:
- Combine the sauce ingredients in a small bowl and set aside. Cook the soba noodles in boiling water for about 2 minutes or until they are just cooked. Do not overcook or the noodles become sticky. Drain, rinse in cold water, then drain again.
- Heat the oil in a large skillet or wok over a medium-high heat. Add the onions, and stir-fry for 2 minutes, then add the garlic, carrots, and cabbage. Stir-fry for 3–5 minutes, until the vegetables are cooked but still firm. Add the tofu, soba noodles, scallions, sesame seeds, and sauce, then cook, tossing to combine, until the noodles and tofu are hot.
- Serve garnished with chopped scallions or seaweed and strips of pickled ginger, if desired.
