Wednesday, March 25, 2015

Yakisoba Noodles

Yakitori Tofu with Yakisoba Noodles

I use Japanese "Chukasoba" noodles (Available at Sprouts) for making delicious Yakisoba noodles. I use a variety of multi-colored vegetables and throw in some tofu for protein boost. Feel free to use any protein of your choice.

Yakisoba Noodles
1 Chukasoba Noodles
salt to taste
A dash of Soy sauce or teriyaki sauce
1 tsp rice vinegar
Few drops of toasted sesame oil

Prepare Vegetables & Tofu
few florets of broccoli
1 green bell pepper, sliced
1 red bell pepper, sliced
2-3 baby bok choy, sliced
A handful of sugar snap peas
1 carrot, peeled & cut into matchsticks
1 block Tofu, grilled and cut into pieces

1 tbsp. oil
1 tbsp. ginger-garlic paste
2 red chilies

2 scallions/spring onions, cut into 2" pieces
Freshly ground black pepper

1. Prepare chukasoba noodles according to the package instructions. Set aside.
2. In a wok, heat oil. Add ginger-garlic paste and red chilies. Add white parts of onion. Stir fry.
3. Add vegetables one after the other. Do not overcook.
4. Add cooked, drained noodles, tofu pieces, soy or teriyaki sauce, sesame oil, salt, rice vinegar.
5. Stir fry.
6. Add spring onions.
7. Sprinkle black pepper powder

1. The vegetables should not be overly cooked.

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