Prep time: About 10 minutes
Cooking Time: 25 minutes
Calories per serving (6 servings): 217
Oh yeaaaaahhhh! Just when you thought you’re running out of ideas, something just clicks! Hehe 🙂 So I call this recipe Yakiso-don since the noodles I used were a combination of Soba and Udon. I was inspired to make something beef yakisoba-ish so I thought my produce grocery list should include ingredients that can make my plan be a reality.
This is a quick and healthy recipe and I do hope it inspires you to experiment on a similar dish soon.
These ingredients helped me make this wonderful concoction:
2 oz. Buckwheat Soba Noodles (you can definitely use regular soba noodles)
4 ounces Traditional Udon Noodles
1 lb beef for stir frying (I used boneless chuck stewing beef), cut into thin strips
½ cup light (low sodium) soy sauce
1 tbsp Rice Vinegar
1 tsp sesame oil
½ tsp ground ginger (if using fresh, use 1 teaspoon, cut in thin strips)
1 cup baby carrots, sliced
1 cup baby bella mushrooms, sliced
1 can Natural Baby Corn (or 1.5 cups fresh baby corn)
½ cup low sodium chicken stock
Quarter of a yellow onion, chopped
2 cloves garlic, minced
1 tbsp Olive or Canola oil
¼ cup bean sprouts (I had to use the ones in can since the fresh ones are not in season)
Scallions, chopped (optional)
Whisk the soy sauce, sesame oil and rice vinegar and ginger in a small bowl. Set aside.
Cook the soba noodles per package directions. Set aside. Do the same with the udon noodles. They have slightly different cooking times so I had to do them separately. If you wish to use just of the two, of course, feel free to do so.
Heat up oil on high. Sweat the garlic and onion for about a minute or two. Adjust the heat to medium high then add the beef strips. Stir fry for about 5 minutes.
Add the chicken broth and the soy sauce mixture onto the beef. Simmer for about 10 minutes just to let the beef absorb the flavors. While mixture simmers, mix a tbsp of light soy sauce with a little bit of water and a teaspoon of cornstarch. Pour this mixture into the beef mixture. Add the baby carrots and mushrooms and keep simmering for about 2 minutes. At this point, the mixture will be a slightly thick.
Turn the heat off. Mix in the noodles into the wok and mix until all ingredients are well incorporated. Top with chopped scallions. Serve hot.
Tips: If you plan to store the rest, I suggest the noodles being underdone a little bit. This way, they won’t be soggy when you reheat.
You can certainly substitute with veggies of your choice. You can also make this dish totally vegetarian by omitting the beef 🙂
Eat well and be well. – Ella Bella