Do you love yakisoba? Never had it before? Either way, give my Yakisoba Twist recipe a try! Packed with veggies and yummy udon noodles, this delicious dish comes together so quickly, and it's the perfect filling meal for any night of the week!
Servings: 4 Print Recipe
For the broccoli:
- 2 Tbsp olive oil
- 8 oz broccoli florets
- ½ tsp sea salt
For the noodles:
- 2 Tbsp olive oil or sesame oil
- 28 oz Udon noodles, (I use 4, 7 oz packages)
For the veggies and herbs:
- 3 cups kale, chopped (I just get a bag of pre-shredded kale, and then chop it a little smaller)
- ½ cup corn, canned or frozen
- 1/3 cup scallions, chopped (green and white parts)
- ½ cup cilantro, minced
- ½ cup carrots, shredded (I buy the bag of pre-shredded carrots)
For the sauce:
- 2 cloves garlic, minced
- ½ cup Bragg Liquid Aminos, or soy sauce in a pinch, but the sauce won’t taste as smoky!
- 1/3 cup Mirin, Japanese cooking wine
- 1 Tbsp brown sugar
- ½ Tbsp rice vinegar
Cook the broccoli
Heat the oil in a large skillet or deep frying pan over medium heat. Add the broccoli florets and salt. Toss to combine.
Cook for 4 minutes over medium heat, until the broccoli turns bright green, and when you taste it, the broccoli is cooked through but still has a bite to it. Transfer the broccoli to a bowl and set aside.
Make the sauce
In a small saucepan, add all the sauce ingredients. Whisk to combine until the sugar dissolves. Now turn the heat on to medium and bring the sauce to a boil. It should take about 3-4 minutes.
Once boiling, whisk the sauce continuously for one minute.
Now turn the heat off and set the sauce aside.
Prepare the noodles
In the large skillet you prepared the broccoli in, add the oil and the udon noodles. Turn the heat up to medium, and add all the sauce. The noodles will be stuck together, but they will come apart as they soak up the oil and the sauce.
After the noodles, sauce, and oil have cooked for about 2 minutes, use a spatula to help break the noodles apart from each other.
Add the veggies and herbs
Now add all the veggies and herbs to the pan. Use your spatula to help everything incorporate, and to further break the noodle mass apart!
Cook another 5 minutes, or until the noodles are all individual, the veggies have cooked through, and the kale is slightly wilted.
28 oz sounds like a lot of udon noodles, but trust me, it really isn’t! Once these noodles cook, you'll see what I mean! You can find udon noodles in the Asian food section of your grocery store. If you can’t find udon noodles, you could use spaghetti. But you’ll want to adjust the amount of noodles you use because 28 oz of spaghetti will be waaaaay too much! Don’t hold me to this, but probably ½ to ¾ pound spaghetti would be an appropriate substitute. This meal is vegan, and can easily be made gluten free if you substitute rice noodles or gluten free spaghetti for the udon noodles. If you can't find gluten free rice vinegar for the sauce, any mild tasting gluten free vinegar you have on hand will work as well. If you are gluten intolerant, also be sure to check the label on your Mirin! True Mirin is naturally gluten free, but some brands will stick other glutenous ingredients in there, so check that label!