Vegetable Yakisoba with Whole Wheat Pasta
I made yakisoba for my brother and kids who were visiting this past week and they loved it. I usually make it with egg noodles, but I thought, why not make them with regular pasta noodles? It’s so much more convenient and frankly, it’s lower in fat than egg noodles.
The results were good. The whole wheat spaghetti tasted great with the tonkatsu sauce (see recipe below), cabbage, carrots and bean sprouts. I piled the vegetables on top of the pasta, instead of mixing it in, which is how it is normally served. The last thing I want to add is that you don’t have to make tonkatsu sauce if you don’t want to. Tonkatsu sauce is readily available in bottles, in the ethnic section of the grocery store. It tastes like barbeque sauce with a little more tang.
Vegetable “Yakisoba” with Whole Wheat Pasta
4 ounces, dried whole wheat spaghetti pasta
¼ onion, sliced
¼ cup chopped carrots
2 cups shredded cabbage
¼ cup bean sprouts
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup tonkatsu sauce (bottled or see below for a homemade version)
1 tablespoon oil, for frying
½ teaspoon corn starch dissolved in 2 tablespoons water
2 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Worcestershire sauce
½ tablespoon sugar
To Serve (traditional and optional)
Red pickled ginger
Dried aonori seaweed
Shichimi togarashi red pepper
1. Put all the ingredients in a small saucepan over medium heat. Let it come to a boil, then turn down and simmer for 10 minutes, until slightly thickened. Turn off the heat.
2. Boil water and cook pasta; drain and set aside.
3. Heat ½ tablespoon of oil in a wok or large frying pan, over medium-high heat. Add the onions, carrots and cabbage and stir-fry for 5 minutes, until the vegetables are lightly cooked. Add the bean sprouts and cook another 3 minutes. Add the salt and pepper. Take the vegetables out of the pan.
4. Heat the remaining ½ tablespoon of oil in the same wok or pan over medium-high heat. Add the cooked pasta and stir-fry for 5 minutes. It’s advisable to make the pasta a little crispy. Add the tonkatsu sauce and mix until heated through. To serve, divide the pasta and put the vegetables on top garnished with pickled ginger, aonori seaweed, and red pepper, if desired.