My Take on Yakisoba

I like this recipe because you can use any veggies you have hanging around in the refrigerator, this is my favorite combo. You can find yakisoba noodles in the refrigerator section at the grocery store next to the vegetable aisle and near the tofu.

Yakisoba with Veggies

2 cloves of garlic

2 Tbl olive oil

1 large red bell pepper

2 small heads of bok choy (tough end cooked with other veggies, leaves added at the end with noodles)

1 cup bean sprouts (added at the end with noodles)

1 head of broccoli, cut into pieces

2 carrots, peeled and sliced

2 celery stalks, sliced

3 green onions, sliced

1, 7.7 oz, yaki soba noodles, discard flavor package

Yaki Soba sauce:

½ cup Bragg's liquid aminos (or soy sauce)

a little less then 1/ 8 cup each: mirin, worcestershire sauce, and rice vinegar.

1 Tbl chili paste. I like the sambal oelek brand. 

Pour olive oil in a large skillet or wok and turn stove to medium heat. Add veggies (except bean sprouts and bok choy leaves) and garlic. Saute until veggies are tender, about 10-15 minutes, stirring to keep an eye on the texture. Veggies should be al dente. Add yaki soba sauce, noodles, bean sprouts, and bok choy leaves. Break up noodles as they heat and cook another 5 minutes. 

Serves 4 (or 3 if really hungry)