Yasai Yaki Soba | Rice Noodles Recipe
Make Yasai Yaki Soba | Rice Noodles Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Sauce
Vegetables & Aromatics
Finishes & Garnish
Method
Noodles & Sauce
- 1
Prep rice noodles
If using dried rice noodles, place them in a large heatproof bowl and cover with boiling water. Soak according to package instructions until pliable but still slightly firm (usually 5–8 minutes). Drain and rinse under cold water to stop cooking; toss with 1 teaspoon neutral oil to prevent sticking. If using fresh rice noodles, gently separate and set aside; if they are clumped, briefly flash in boiling water for 20–30 seconds, then drain.
- 2
Mix sauce
In a small bowl, whisk together dark soy sauce, light soy sauce, oyster or mushroom sauce, sesame oil, mirin, rice vinegar, sugar, and 2 tablespoons water. Taste and adjust: add more dark soy for color/salt, more sugar for sweetness, or a splash more water if too intense. Set aside.
Vegetables & Aromatics
- 3
Prepare aromatics and veg
Mince garlic and ginger, separate scallion whites from greens and slice both. Thinly slice onion, bell pepper, mushrooms, julienne the carrot, and shred the cabbage. Rinse and drain bean sprouts. Have all vegetables measured and ready — stir-frying is quick.
- 4
Cook vegetables
Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add scallion whites, garlic, and ginger; stir-fry 20–30 seconds until fragrant but not brown. Add onion and carrots; stir-fry 1–2 minutes until onion begins to soften. Push vegetables to the side of the wok, add another tablespoon oil if pan is dry, then add mushrooms and bell pepper; stir-fry 1–2 minutes. Add cabbage and bean sprouts, season lightly with a pinch of salt, and continue stir-frying until cabbage is wilted but still has bite, about 1–2 minutes.
Assembly & Finish
- 5
Combine noodles and sauce
Push vegetables to the side, add remaining 1 tablespoon oil to the hot center of the wok. Add the drained rice noodles and pour the prepared sauce evenly over them. Using tongs or two spatulas, gently toss and fold the noodles with the vegetables so the sauce evenly coats everything. Stir-fry for 2–3 minutes until noodles are heated through and sauce is slightly reduced and glossy. If noodles are dry or sticking, splash up to 1–2 tablespoons warm water and continue tossing.
- 6
Finish and season
Add the scallion greens, freshly ground black pepper, and optional red pepper flakes. Taste and adjust saltiness with a pinch of salt or a touch more soy if needed. Remove from heat.
- 7
Plate and garnish
Divide yasai yaki soba among 3–4 plates. Sprinkle with toasted sesame seeds, shredded nori or aonori if using, and cilantro leaves. Serve immediately with extra soy or chili on the side.