When I lived in Japan, I made yakisoba all the time. It’s a warm, salty comfort food that you can pack full of vegetables. “Yaki” means fried and soba are a type of buckwheat noodles you can buy in most major grocery stores these days.
Boil a saucepan full of water and add the soba noodles. Cook for 7-8 minutes until noodles are tender. Strain noodles and set aside.
While the noodles are cooking, chop up a ton of vegetables. Use whatever you like, which is what I recommend for all recipes. I use yellow onion, carrots, celery, green cabbage, scallions, and minced garlic and ginger.
For the sauce:
2 Tbl. soy sauce
2 Tbl. rice wine vinegar (which is the same as rice vinegar, but NOT the same as rice wine)
1 tsp. sugar
Mix it all and set it aside. You can dilute with 1-2 tsp. water if it’s too strong.
Heat a couple tablespoons of vegetable oil in a large frying pan, then add all the vegetables and stir fry. Once the vegetables are tender, add the sauce and cook until heated or sugar is dissolved. Finally, add the noodles to the frying pan and fry a few more minutes.
You can add seaweed flakes to the top if you like them and happen to have them. If not, this all you need.
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