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!
Read moreUmi Lo Mein
Of course, lo mein using our yakisoba noodles! Lo mein—soy-forward stir-fried noodles—descends from Chinese cuisine but has become a distinctly Chinese-American dish. This is such a quick and delicious meal, very kid friendly, and a great template for all kinds of greens! it wouldn’t be unheard of to eat this with a side of wontons!
Read moreCrispy Yakisoba Noodle Salad
Kourtney Paranteau never stopped loving the “Asian-inspired” chicken salads that filled chain restaurant menus of her youth, even if she was embarrassed to admit it, but as she got older she realized she could make an even better version. Here is her take in this classic, with preserved kumquats replacing sad tangerine segments, a silken miso dressing rather than sticky and sweet one, and deep fried Umi yakisoba noodles for irresistible crunch.
Read moreBetty's Seasonal Yakisoba
“I love the versatility of yakisoba. When I was growing up, my mom prepared yakisoba using pork, carrots, cabbage, onions, and bean sprouts. Since I live in Portland where we have access to a wide variety of vegetables on a year-round basis, I use whatever seasonal vegetables I have on hand for my yakisoba. I always aim for at least 5 colors in all of my meals and yakisoba makes it easy to achieve my goal.”
Read moreJane's Yakisoba Pan
Yakisoba-pan was born in the 1950s, at the equivalent of a Japanese diner where bread had become a common yakisoba side dish to sop up the rich, glistening sauce. It takes the chewy savory noodles and tucks them into a milk bun known as koppe-pan that looks deceptively like a hotdog bun. Jane Hashimawari of Ippaipdx shared her recipes for one of the greatest after-school snacks of all time!
Read moreLola's Yakisoba with Brussels
Traditionally, yakisoba would be served with cabbage, but Brussels are a great replacement, offering their own distinct flavor and vivid color. Because you're shredding the Brussels sprouts, there's no need to core them. My secret is to simply use the Cuisinart shredder. I pop the Brussels in one by one and save myself all the work of cutting. This recipe is a riff on one our dear friend Jane Hashimawari of Ippai PDX shared with us. I almost always top with a bit of Kewpie mayonnaise because it takes it to 100.
Read moreNaomi's Richmond Yakisoba
Naomi Molstrom, our go-to favorite noodle lover and adviser (who claims her body is 90% comprised of noodles!), shared one of her recipes for yakisoba at home. This takes minutes and is hand’s down delicious! She makes this for lunch for herself and her two sons on the regular.
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