Yasai Yaki Soba | Udon Recipe

Prepare sauce

In a small bowl whisk together soy sauce, oyster sauce, mirin, sugar, sesame oil and pepper until sugar dissolves. Taste and adjust (add 1/2 tbs soy if you prefer saltier or 1/2 tbs mirin for sweetness). Set aside.

If using chilled pre-cooked yakisoba or udon: loosen noodles by briefly running under warm water and gently pulling apart with fingers. If using fresh raw noodles, separate gently. If using dried noodles, cook per package until just tender, drain and toss with 1 tsp oil to prevent sticking.

Prep and heat

Have all vegetables prepped and within reach. Heat a large heavy skillet or wok over high heat until hot (about 2 minutes). Add 2 tbs vegetable oil and swirl to coat.

Aromatics

Add minced garlic and grated ginger to the hot pan and stir-fry 20–30 seconds until fragrant but not browned.

Add sliced onion and carrot. Stir-fry 1–2 minutes until onion begins to soften.

Add green bell pepper and cabbage. Stir-fry 2–3 minutes, tossing constantly so cabbage wilts but retains some bite.

Add bean sprouts and scallions and continue tossing 30–45 seconds—vegetables should be kept slightly crisp. Push vegetables to one side of the pan (or transfer briefly to a bowl) to make room for noodles.

If necessary, add remaining 1 tbs vegetable oil to the empty space in the pan. Add the prepared noodles and spread out in the pan. Let them sit 15–20 seconds to get slight color, then toss and stir-fry 1–2 minutes to heat through and slightly caramelize.

Pour the sauce evenly over the noodles and toss quickly to coat. Combine the noodles and vegetables thoroughly, stir-frying 1–2 more minutes so sauce reduces slightly and coats everything. Adjust seasoning: add up to 1 tbs more soy sauce or a pinch of sugar if needed.

Finish with a generous grind of pepper and a drizzle of sesame oil if desired. Toss once more and remove from heat.

Divide the yasai yaki soba/udon among 4 shallow bowls or plates.

Top each portion with pickled red ginger, a sprinkle of katsuobushi or toasted sesame seeds, and a dusting of aonori. Offer shichimi togarashi or chili oil at the table for heat.

Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a skillet over medium heat adding a splash of water or soy to loosen.