After reading into the recipe, I’d say Yakisoba is pretty similar to our local Chinese stir-fried noodles but with an added Japanese twist which is the Aonori (seaweed powder) and Beni Shoga (red pickled ginger) on the topping.
There is also a hint of acidity taste in this noodle dish which comes from the Worcestershire Sauce (someone please teach me how to pronounce this) but for vegetarians, you may substitute with soy sauce and apple cider vinegar mix.
– fresh yellow noodles
– yellow onion (sliced)
– mushrooms of your choice (shiitake, oyster mushroom, maitake)
– cabbage (teared into pieces/chopped)
– carrot (julienned)
– scallion (sectioned, separate white and green parts)
– vegetarian oyster sauce
– soy sauce
– sweet soy sauce
– apple cider vinegar – ginger powder
– white pepper
– aonori (seaweed powder) – beni shoga (red pickled ginger)
1. Heat oil in wok, saute yellow onions and white part of scallions until soft and fragrant.
2. Add in mushroom, followed by cabbage and carrot. Stir-fry until vegetables are semi-cooked.
3. Mix sauce ingredients together.
3. Add in yellow noodles and sauce mixture to the wok. Toss to mix and cook until sauce is fully absorbed.
4. Throw in green part of scallions, toss and turn off heat.
5. Top with seaweed powder and red pickled ginger.