Lana made this dish for her parents and housemates, and it was a HIT!
Do you know what we really like? Soba noodles. And Japanese food. And putting cabbage in things.
Cabbage is so underrated.
We are also not very fast at julienning carrots, and they’re most certainly not the most evenly-cut thing we’ve ever produced, but we really like how everything is long and skinny in this dish. Normally we would be carrot coins all the way!
We like to keep this pretty simple, but it can be doctored to your liking. Lana has added Fry’s chicken-style strips to the one in the picture here, but we didn’t like them and picked them out. We bet it would be better with tofu, and we can’t believe we just said that. The Vegan chickin strips work great; so does the Vegan “beef” strips, so try it and enjoy. Anyway, here’s a basic recipe to get you started:
2 carrots, julienned
1/2 head cabbage, sliced thinly
2 cloves garlic, minced
4 green onions/scallions
1/2 cup soy sauce
2 tbs sambal oelek or other chili
1 tbs sugar
toasted sesame seeds
1. Saute the carrots, cabbage, garlic and light-green part of green onion/scallion over medium heat 5 minutes or until soft and beginning to brown.
2. Meanwhile, cook your soba noodles in boiling water 2 minutes, then drain and refresh.
3. Add noodles to veggies, turn heat down and add combined soy, chili and sugar.
4. Turn up to re-heat without boiling the crap out of your sauce, and serve topped with toasted sesame seeds.
If using tofu or other chicken substitute, cook them before the veg, set aside and add to the pan again when you add the noodles.
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