Yaki Soba
 
 
Serves: 4-5
Ingredients
  • Yaki Soba Sauce:
  • ¼ cup soy sauce or reduced sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sugar or honey
  • 2 teaspoons sesame oil
  • 1 teaspoon chile paste (1/4 to ½ teaspoon Tabasco sauce can be substituted)
  • Fresh ground black pepper
  • 16 ounces fresh yaki soba noodles or 8 ounces dried Chuka Soba noodles*
  • 2 tablespoons vegetable oil
  • 8-12 ounces thinly sliced boneless skinless chicken thigh or breast (thinly sliced pork tenderloin, top sirloin or flank steak, shrimp or sliced steamed tofu can be substituted)
  • 2 tablespoons julienne (match stick size) fresh ginger
  • ½ cup sliced onions
  • 1 cup peeled and thinly sliced carrot (1 medium carrot)
  • 1-1/2 cup quartered or sliced mushrooms
  • 1 cup snow or snap pea pods, cut in half at an angle
Instructions
  1. Whisk together all sauce ingredients; set aside.
  2. If using fresh noodles, run hot tap water over them in a colander to separate; drain well. If using dried noodles, cook according to package directions; drain well.
  3. In a wok or a large sauté pan (sloping sides) heat oil over medium high heat; add chicken and cook and stir 3 minutes, then add ginger and cook and stir until the chicken is cooked, about 3 minutes longer. Add onions and cook until they are translucent, about 3 minutes. Add carrots and cook and stir, then add mushrooms and cook until just softened, about 3 minutes.
  4. Add cooked noodles and cook and stir to evenly distribute the ingredients and heat the noodles, about 3 minutes. Evenly pour Yaki Soba sauce over the noodles, chicken and vegetables and cook and stir until heated through about 3 minutes. Add pea pods and stir to evenly distribute.
Notes
*Fresh yaki soba noodles are available in the produce section of many grocery stores (near the tofu); typically there are three plastic pouches of noodles weighing about 5-6 ounces each in one bag. Dried Chuka soba noodles are available in the Asian section of many grocery stores.
Recipe by A Year at the Table at http://ayearatthetable.com/yaki-soba/