In case you haven’t noticed, comfort food is the name of the game at my house this week. And carbohydrates take main stage as we inch closer and closer to that moment when hurricane Irma takes a swipe at our little corner of south Florida.
We expect a loss of electricity by tomorrow, so tonight was a good time to clean out the fridge. I rounded up all my pre-chopped salad veggies leftover from our lunch prep and put together a quick sauce to pour over the sautéed veggies and noodles for a delicous dinner that will taste great as a cold salad later when the air conditioning goes out!
No strict ingredient measurements here. It’s mostly about the method with this dish.
Yaki-Soba On The Fly
Assorted veggies, chopped
2-4 Garlic cloves, chopped or sliced thinly
Crushed red pepper (optional)
Sesame oil (if you have it)
Yakisoba sauce (recipe follows)
Quick Yakisoba Sauce
(recipe courtesy Nami from justonecookbook.com)
- 2 tsp granulated sugar
- 2 tsp soy sauce
- 4 tsp vegan oyster sauce (or substitute more soy sauce)
- 4 tsp ketchup
- 4 Tbsp vegan Worcestershire sauce
Heat a big pot of salted water to boiling for noodles.
Meanwhile, heat a good quantity of oil over medium-high heat until a little piece of garlic sizzles when placed in the skillet. We’re talking a good 2-3 tablespoons with about 1/3 being sesame oil if using.
Add garlic and 1/2 tsp. crushed red pepper and fry until golden. Watch this very carefully so it doesn’t burn, but you definitely want some color. Reduce heat a bit, add your vegetables and saute until almost fully cooked (about 5 minutes).
Meanwhile, get your soba noodles cooking and add about 1 to 1 1/2 cups of the starchy water to vegetables. This water will reduce a bit and help add body and flavor to the dish. Before the water is fully reduced, drain soba noodles and add them directly into the pan, mixing them around together with the vegetables.
When the water is reduced a bit, turn the heat down to low. Go ahead and pour the sauce over, mixing until heated through. Serve immediately.