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Yakisoba is one of the fastest and most versatile ways to get dinner on the table and this yakisoba is no exception. The best part is how flexible it is since almost any vegetables work in this context as long as you slice them thin or grate them as Joel does. As a bonus, the leftovers make a great lunch for the next day!

Recipe and photos by Joel Gamoran

Serves 2

Ingredients

  • 1 russet potato *
  • 1 onion *
  • 2 cloves garlic *
  • 1 celery stalk *
  • ½ carrot *
  • 2 c cabbage *
  • 1 Tbsp sriracha *
  • 2 Tbsp oyster sauce
  • 2 dashes balsamic vinegar *
  • ¼ c soy sauce *
  • 4 c yakisoba noodles
  • vegetable oil*
  • salt *
  • sugar *
  • additional vegetables *(optional – use up any veg you have on hand in place of or in addition to any veg above)
  • sesame seeds (optional – tossed in the pan at the end to add a toasty flavor)

Instructions

  1. Place a large pan or wok over super high heat. Grab a box grater and grate the potato and add it to the pan. Then slice up your onion into thin strips and add to the pan. Rinse your celery, thinly slice, and add to the pan. Toss the mixture and drizzle with a bit of veg oil.
  2. Chop your garlic really fine. As you chop, sprinkle with salt and continue to chop, this helps break down the chunks. Add the garlic to the pan. Grate your carrot, roughly chop the cabbage, and add them both to the pan.
  3. Grab a bowl to make the sauce. Combine sriracha, oyster sauce, balsamic, soy sauce, and sugar. Stir to combine.
  4. Tear up your yakisoba noodles and add them to your pan with all the vegetables. Give it all a good stir and continue to saute’. Run over to the sink and get a palmful of water and throw it on the noodles to help steam them.
  5. Add your sauce to the pan and stir. Add your sesame seeds, if you’re using them. Season with salt.
  6. Get your plate! Dump some yakisoba onto your plate, shake the plate to spread it out, and top with additional sesame seeds. Imperfectly perfect!

Recipe Notes and Variations

  • This recipe uses whatever veggies you have on hand. Sure, there are traditional ingredients that go into authentic yakisoba like carrots and cabbage, but we recommend that you experiment with your favorites and use up what you have around!
  • Using a sharp knife when you cut onions won’t make you cry as much since dull knives smash the onion and release more of their irritating gases. Another trick you can try is If you put a wet towel in your mouth when cutting onions. You’ll look ridiculous but you won’t cry, the towel captures all the vapors before they get to your eyes.

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