Japanese Yakisoba with Luya
Yakisoba recipe by Aris Guzman
Quick and easy to cook for 4 people. Japanese cuisine tastes good to everyone and is healthy. Aris presents Yakisoba noodles with fresh ingredients and Luya Teriyaki Chunks as a meat substitute.
Fancy some Kari cuisine? Take a look at Soul Food by Aris!
Aris specialises in vegan cuisine. She does gastro-consulting, runs a catering business, offers cooking classes and develops new products.
1 tbsp sunflower or rapeseed oil
1/2 carrot, finely chopped
1/2 red pepper, in strips
1/2 bunch spring onions, in rings
250 g Luya Teriyaki or Nature
1/4 white cabbage, finely chopped
1/2 onion, chopped
2 pcs shiitake mushrooms, sliced
250 g Yakisoba noodles (Mushi Chukamen)
1 tsp sugar
1 tbsp soy sauce
1 tbsp ketchup
1 tbsp oyster sauce*
2 tbsp Worcester sauce*
* vegan option
Sugar, soy sauce, oyster sauce, ketchup. Mix together the Worcester sauce.
Set aside. In a pot of boiling water, cook the yakisoba noodles according to the original cooking instructions.
Drain the noodles through a sieve, rinse briefly with cold water and then
rinse with cold water and leave in the sieve until ready to use.
Cook the vegetables one by one in the wok over a high heat for a few minutes. Turn to the side.
Set aside. Briefly fry the Luya Teriyaki in an oiled pan. Add the fried vegetables and
the liquid ingredients into the pan. Add the noodles and mix everything together well.
mix well. Cook for a few minutes.
Serve the finished yakisoba in bowls and garnish with seaweed flakes, red pickled ginger and fresh pepper.
ginger and fresh pepper.
En guete – Itadakimasu!