🇯🇵 Japanese Vegetarian

Cucumber Yakisoba

Name: Cucumber Yakisoba
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 3 cloves, minced Ginger; 200 g Cabbage; 3, sliced Spring Onions; 2 tbsp Soy Sauce; 3 Cucumber; 2 tbsp Worcestershire Sauce; 250 g Noodles; 300 g Wheat Noodles; 2 tbsp Neutral Oil

🇯🇵 Japanese

Springy noodles, tender cucumber and a savoury-sweet glaze, tossed together in minutes. Ready in 17 minutes including prep.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Ginger3 cloves, minced
Cabbage200 g
Spring Onions3, sliced
Soy Sauce2 tbsp
Cucumber3
Worcestershire Sauce2 tbsp
Noodles250 g
Wheat Noodles300 g
Neutral Oil2 tbsp

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Neutral Oil so they don't clump.
2
Heat the rest of the Neutral Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the cucumber and cook until just done, then splash in the soy sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and nori seaweed.

Chef's tip

For deeper flavour, toast the white pepper in the oil before adding anything wet.

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Watch how it's made

Video: This Yakisoba Noodle Bowl Changed My Life | Easy, Healthy & Addictive! · on YouTube