Ingredients
1 lb. yakisoba noodles (frozen presteamed, thawed)
3 tbsp. neutral oil
1 small yellow onion (small, thinly sliced)
2 medium carrots (peeled and cut into matchsticks)
1 large red bell pepper (stemmed, cored and thinly sliced)
Kosher salt and black pepper
1 tbsp. garlic (minced)
8 oz. shiitake mushrooms (stemmed and thinly sliced)
8 oz. baby kale
1 cup scallions (thinly sliced)
3 tbsp. oyster sauce
3 tbsp. low-sodium soy sauce
2 tbsp. Worcestershire sauce
1 tbsp. neutral oil
1 tbsp. ketchup
2 tsp. granulated sugar
1/4 fresh ginger (grated)
1/4 black pepper
Directions
- 1
Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
- 2
In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes.
- 3
Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
- 4
Make the sauce: In a small bowl combine all of the ingredients and mix well.
- 5
To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper.
- 6
Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes.
- 7
Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes.
- 8
Stir in kale in batches until wilted.
- 9
Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes.
- 10
Season with salt and pepper.
- 11
Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.