Japanese Yakisoba Recipe | Abel & Cole
Japanese Yakisoba
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Prep: 10 mins
Cook: 20 mins
Organic seasonal veg is tumbled with a sticky sweet-savoury sauce, a tangle of buckwheat noodles and toasty sesame seeds in our version of this classic Japanese dish.
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583 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 carrot
  • 100g shiitake mushrooms
  • 100g cavolo nero
  • 2 nests of buckwheat ramen noodles
  • 1 tbsp Worcester sauce
  • 50g tamari
  • 40g honey
  • 25g sesame seeds
From your kitchen
  • Sea salt
  • 2 tsp + 1/2 tbsp olive, sunflower or coconut oil
Step by step this way
  • 1.

    Put a pan of salted water on to boil.

  • 2.

    Peel and thinly slice the onion. Peel the carrot and use a vegetable peel to peel ribbons off it. When you have peeled it down to a thin core, use a sharp knife to finely slice the core. Halve, quarter or slice the shiitake mushrooms, depending on how big they are. Finely slice the cavolo nero.

  • 3.

    The water should be boiling by now. Drop 2 nests of noodles into the pan. Simmer for 3 mins till just cooked. Drain. Tip back into the pan. Add 2 tsp oil and toss to mix, using a fork to pick up and separate the noodles. Set aside.

  • 4.

    Set a wok or deep frying pan over a high heat for 2 mins. Add 1/2 tbsp olive, sunflower or coconut oil and the onion. Stir fry for 5 mins till the onion is golden.

  • 5.

    Add the mushrooms, carrot and cavolo nero to the pan. Stir fry for 5 mins till the veg have softened.

  • 6.

    While the veg cook, stir 1 tbsp Worcestershire sauce with the tamari and honey.

  • 7.

    Add the sauce mix to the pan. Tip in the drained noodles. Toss together over the heat for 2 mins to warm everything through.

  • 8.

    Add the sesame seeds to the pan and toss a few times to work them through the noodles and veg. Divide the yakisoba between two warm bowls and serve.