Vegetable Yakisoba

• 8 oz yakisoba noodles
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup snap peas
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon sesame oil
• 2 green onions, sliced
• 1/4 cup roasted peanuts

Steps

1. 1 Cook yakisoba noodles according to package instructions; drain and set aside.
2. 2 Heat oil in a large skillet or wok over medium-high heat.
3. 3 Stir-fry bell pepper, broccoli, carrot, snap peas, and onion for 5 minutes.
4. 4 Add garlic and ginger, cooking for another minute.
5. 5 Toss in cooked noodles and combine well.
6. 6 In a small bowl, whisk together soy sauce, rice vinegar, sugar, and sesame oil; pour over the noodles and veggies.
7. 7 Toss to coat everything evenly.
8. 8 Sprinkle with green onions and peanuts before serving.

Nutrition

Tips

• For a gluten-free option, use tamari instead of soy sauce.
• Customize your veggie mix based on what you have on hand or prefer.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Serving Suggestions

• Pair with a simple miso soup for a complete meal.
• Serve with a wedge of lime for a zesty kick.

FAQ