- 8 oz uncooked buckwheat soba noodles*
- 2 tbsp canola oil
- 9 oz Gardein Home Style Beefless tips
- 1/3 cup dry sake
- 10 oz sweet yellow onion, cut into thin strips
- 6 oz carrots, sliced thin rounds
- 8 oz white mushroom, sliced thin
- 8 oz zucchini, sliced thin rounds
- 12 oz green cabbage, shredded
- 1 cup low sodium shoyu
- 1 tbsp corn starch
- 1 tbsp toasted sesame oil
- 1 cup roasted peanuts
- 1 tbsp black sesame seeds
- 1 tbsp toasted golden or brown sesame seeds
Make tonight noodle night! Homemade Vegetable Yakisoba in One Pan: Quick and Delicious. Popular in Japanese cuisine and my kitchen, this delicious dish takes time to chop fresh vegetables, but it is worth it every minute. After prepping the ingredients, it is cooked in one single pan over high heat and is ready in 30 minutes or less. Technically, buckwheat is a gluten-free grain, but some traditional soba noodles contain some wheat flour, making them not gluten-free. Look for packaging that has no added wheat flour or other gluten-containing grains. Suppose you are not able to find gluten-free soba noodles. In that case, I suggest using rice noodles, spiralized vegetable noodles (such as zucchini noodles, sweet potato noodles, spaghetti squash noodles), chickpeas, or bean-based noodles.*Important Disclaimer: Individuals with gluten sensitivities or celiac disease must verify that the ingredients are gluten-free to prevent adverse reactions or health complications. To confirm they are gluten-free, it is essential to diligently review all ingredient labels before buying your soba noodles.
- Cook the soba noodles according to package instructions. Drain.
- In a medium bowl, whisk corn starch in the shoyu until smooth.
- In a small bowl, combine the two types of sesame seeds.
- In a large wok or non-stick skillet over medium heat, sauté the beefless tips for 9 minutes, turning frequently. Remove from skillet.
- Add onions to the skillet and sauté until soft, about 4 minutes. Add sake to deglaze the pan. Turn heat to medium-high, add mushroom and sauté for 2 minutes. Add carrots, cabbage, zucchini, and sauté for 2 minutes. Add the beefless tips back to the wok. Add the shoyu and cornstarch mixture and stir until it thickens, about one minute. Add soba and peanuts, and toss it to combine with the vegetables until heated, about 1 or 2 minutes. Remove from stove and garnish with sesame seeds.
Nutrition
Calories: 515kcalCarbohydrates: 53gProtein: 26gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.02gSodium: 2147mgPotassium: 947mgFiber: 6gSugar: 8gVitamin A: 4868IUVitamin C: 32mgCalcium: 141mgIron: 4mg