Yakisoba noodles are great for a quick meal and stir-fries. You can find them in most grocery stores in the refrigerated section, usually near the tofu and other vegetarian products. How convenient, since this recipe calls for tofu! I would stay away from the packaged sauce that often comes with dry yakisoba noodles because it is full of sodium and preservatives and it doesn’t taste good! You can make your own delicious marinade with just a few ingredients. All you need to do is soak the noodles in some hot water and gently loosen them with a fork or chopsticks as they soften. You can also substitute soba noodles if you want wider noodles.
I had some beautiful Swiss chard from the garden so it was a perfect combination with the noodles. The whole thing took less than 15mn. All it took is a little multi-tasking. Bon appétit!
- 2 packages of yakisoba noodles (1 per person)
- 1 onion sliced
- 1 cup of broccoli flowerets
- ½ cup sliced celery
- ½ cup shredded carrots
- ½ package of extra firm organic tofu
- 1 cup of minced scallions
- SAUCE:
- ⅓ cup of soy sauce
- 1 Tbl sesame oil
- 2 Tbl rice vinegar
- 1 tsp sugar
- 2 cloves of garlic
- 2 tsp chili paste
- Pour hot water in a large pot and place the noodles in it. Cover and leave for a few minutes. Stir the noodles and drain them. Discard the sauce package that comes with it. Way too much salt and sugar in it!
- Rinse the tofu and pat dry in a clean towel. Cut in cubes.
- Chop the onion, shred the carrots, separate the broccoli in small pieces and thinly slice the celery. Set aside.
- Heat up some vegetable oil in a frying pan.
- Pan fry the tofu, sprinkle with a little salt or soy sauce until golden. Set aside.
- Pour a little of the sauce in the frying pan, add the onion until lightly tender. Add the celery, carrots and broccoli and a little more of the marinade if necessary.
- Pour the noodles and the remaining marinade and quickly mix all the veggies. Taste, add more sea salt or soy sauce if needed. Remove from heat and cover.
- Wash and rinse the Swiss chard. Roll the leaves and make thin slices.
- Heat up 1 tsp of vegetable oil or a little water with some sea salt and quickly heat the chard until lightly tenderized. The goal is not to turn it into welted leaves but to just soften them.
- Place some of the chard on one side of the plate and the the noodles on the other.
- Sprinkle scallions on the noodles and serve immediately.
