I find mushrooms spectacularly delicious and satisfying. This dish highlights shiitake mushrooms—every single bite of noodles is tangled with a few mushrooms, which means every bite is a winner. While this recipe calls for shiitake, any number of mushrooms would work well in their place: oysters, criminis, lobsters, chanterelles—any mushrooms that tastes good sautéed in oil. This is now my favorite way to eat yakisoba noodles!
I like to top this with some classic Japanese toppings (Kewpie mayo, aonori) but the only really important thing is to make sure that people who want something spicy have access to chili oil or chili flakes. Everything else is optional! You could get even more traditional and add some kizami shoga (pickled ginger) and katsuobushi (tuna shavings) or nontraditional and wild—you tell me! Yakisoba should be a template you can play with.
Makes 3 to 4 hearty servings
2-1/2 tablespoons vegetable oil, divided
1/2 pound shiitake mushrooms, stems removed and sliced, or a mix of shiitake, oyster, and wild mushrooms
1 teaspoon salt, divided
1 pound mix of thinly sliced cabbage, carrot matchsticks, and green onion, cut into 1-inch lengths
Freshly ground black pepper
1 box (12 ounces) Umi Organic ramen noodles or 1 bag (1 pound) Umi Organic yakisoba noodles
1/2 cup Umi Organic yakisoba sauce
Optional toppings:
Kewpie mayonnaise
Aonori (powdered seaweed) or furikake
Chili oil or chili flakes
Directions
If using Umi Organic ramen noodles, bring a large pot of water to a rapid boil. Tease apart the Umi noodles. Add to boiling water and set a timer for 2 minutes. When timer sounds, drain noodles, rinse noodles under cold running water until cool to the touch, and shake out water thoroughly. Place in a bowl with 1 tablespoon of oil and coat. Set aside. If using Umi Organic yakisoba noodles, start with the next step.
Heat a wide skillet or cast iron over medium-high heat. Add 1/2 tablespoon oil. Once the oil shimmers, add 1/2-pound sliced shiitake mushrooms and saute, stirring often, the the mushrooms reduce in size and some of them turn a golden hue—about 4 minutes. Add 1/2 teaspoon salt and stir to combine. Set mushrooms aside.
In the same pan, add 1/2 tablespoon oil, wait until it shimmers, and add 1-pound mixture of cabbage, carrots, and onions. Saute, stirring often, until the vegetables become tender. Test by tasting a carrot. It should not have any crunch but not be too mushy. Add 1/2 teaspoon salt and stir to combine. Set vegetables aside.
In the same pan, add 1/2 tablespoon oil, wait until it shimmers, and add the noodles. Let them sit undisturbed for 2 minutes, then flip so the bottom is on top and vice versa. Leave undisturbed for 2 more minutes, then flip them again. Continue to saute for another minute until the noodles are heated through and have a few crispy edges. Add 1/3 cup yakisoba sauce and toss to combine. In the skillet, add the sautéed mushrooms and vegetables and toss everything together until well mixed. Taste and add more sauce as needed, 1 tablespoon at a time. Finish with a heavy grind of fresh black pepper.
Divide yakisoba between bowls. Top each serving with optional kewpie mayonnaise, in a zigzag pattern on top, a sprinkle of aonori or furikake, and serve with chili oil or chili flakes on the side. Enjoy!
Photos by Shawn Linehan.
