This is my first attempt to make yakisoba. I attempted rice noodles awhile ago and absolutely hated them. I’ve avoided making yakisoba for that exact reason. Tonight I decided to be brave and make this meal but using Top Roman noodles. No seasoning packet as they are entirely unhealthy and have nothing to do with this dish so to speak, but I figured I would try this route and ease my anxiety about cooking with rice noodles again.
As the night progressed we decided this recipe would be great without noodles and as a simple stir fry. We had a yakisoba noodle free night and the following day for leftovers I added the noodles. Both were delicious. Although I am obsessed with carbs that I preferred the noodles. My husband on the other hand is a carb hater for the most part and preferred his leftovers as is.
My husband cooked the beef as I think he believes this makes him more “manly.” :) Ha, he’d die if he knew I just said that to ya’ll.
Instructions are below. If you have time to let the meat marinade do so overnight. Otherwise allow for a couple hours to sit in the juices before cooking.
Stir Fry:
- 1 tbsp sesame oil
- ½ head of Red Cabbage
- Brussels Sprouts
- 1 yellow onion
- 1 Red pepper
- 1 yellow pepper
- 1 orange pepper
- 1 lb fresh green beans
- 2 Carrots
Chop all vegetables except green beans and place in the Wok with sesame oil, set aside. Meanwhile prepare your sauce.
Sauce:
- ¼ cup soy sauce
- ½ cup Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp sriacha sauce
- 1 tbsp sugar
- Garlic salt
- Salt and pepper
In a small bowl combine all ingredients and set aside.
Beef Marinade:
- 2 Garlic clove, minced
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tsp sriacha (optional, if you want a little spice)
- ¼ tsp Red Pepper flakes
In a ziplock bag add beef (tenderloin, sirloin, rib-eye cut into stir fry strips), garlic, soy and Worcestershire sauce, sriacha, and red pepper flakes. Close tightly and let sit over night or if you are making for tonight’s dinner let marinade for 2-3 hours; overnight is best.
Cooking the Delicious Meal:
Heat Wok on medium heat and begin to cook to desired tenderness; I prefer a bit of a crunch to sautéed vegetables.
While the vegetables are cooking, place meat and partial marinade into a fry pan and cook to desired color or lack thereof if you prefer well-done.
2-3 minutes before your vegetables are finished cooking, add sauce and the cooked meat. Let simmer for 2-3 minutes to soak up the flavors.
*If serving over rice noodles follow directions on package. If using Roman noodles, bring water to a boil and boil roman noodles for 2-3 minutes making sure not to overcook. Toss in the Wok and mix well.
My husband took the liberty to chop some mixed nuts to top our yakisoba with. It actually was very delightful.
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