Bok Choy With Wild Mushrooms & Soba Noodles
Be sure to use soba made with 100% buckwheat, which is gluten-free and a member of the carrot family.
“Yakisoba” means “fried noodles” in Japanese, and it’s often served as street food or sold by vendors during outdoor cultural festivals throughout the country. You can customize this recipe by substituting any other kind of protein for bacon or adding more vegetables like sliced onion, bean sprouts, and sliced carrots.
This recipe is adapted from Maruchan’s Nama Yakisoba instructions, printed on the back of the noodle packet.
Ingredients
SERVINGS: 3 Serving(s)
- 3-4 slices bacon, cut into bite-size pieces
- 1/4 cabbage, sliced thinly
- 1 tablespoon vegetable oil
- 1/4 cup water
- 1 fresh Yakisoba packet (comes with noodles and seasoning powder)
- Kewpie mayonnaise, aonori (seaweed flakes), or pickled ginger, for garnish
Preparation
1. Cook bacon in large skillet over medium-high heat until almost crispy. Set aside. Drain all but 1 tablespoon bacon fat. (For non-bacon option, start with 1 tablespoon vegetable oil.)
2. Add cabbage to bacon fat and cook until soft. Set aside.
3. In same pan, heat oil and water. Add noodles and pan fry 2-3 minutes, until soft. Add bacon and cabbage. Sprinkle in seasoning powder and combine until even.
4. Divide among 3 plates. Garnish with a few lines of Kewpie mayonnaise, a handful of aonori, and a pinch of pickled ginger.
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