The long period of inactivity has probably cost me my one, solitary reader (hi Mum), but contrary to popular rumour and the terrible smell, I’m not actually dead. Real Life and holidays got in the way a bit, but today I’d like to share a recipe for Vegan Yakisoba. Yakisoba (or Sosu Yakisoba to give it its full name) is Japanese for “fried noodles in sauce”. It’s quick to make, and tastes very good. Make sure you get good quality Japanese Soba (buckwheat) noodles. You can use whatever vegetables you have to hand, but we used cabbage, carrots, onion and mushroom.
You Will Need:
Noodles & vegetables:
250g (about 8oz) dried Soba noodles
One small head of red cabbage – finely sliced
One small onion – finely sliced
Two carrots – finely julienned
Two fat garlic cloves – minced
125g (about 4oz) mushrooms – sliced
1 tbsp sesame seeds
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp mirin (or rice wine)
1 tbsp vegan Worcester Sauce (we had run out and so used HP brown sauce)
2 tsp chili sauce
1 tsp agave nectar
2 tsp sesame oil
Combine all the sauce ingredients in a bowl, mix thoroughly and set aside. Bring a pan of water to a rolling boil, and cook the noodles according to the instructions. Drain and rinse well in cold water.
Heat the vegetable oil in a wok until hot, add the cabbage, onion, garlic and carrots. Stir fry around until the carrots start to soften a bit. To speed up the process, add a small amount of water and allow the veggies to steam a bit. Now add the sesame seeds and stir fry round for a bit longer. Add the noodles, mushrooms and sauce mixture. Cook round for about 3 minutes until the noodles are hot again, and the sauce covers the vegetables. Serve immediately.