Kosher Yakisoba or Udon
Savor the bold, savory flavors of Kosher Yakisoba or Udon, a deliciously versatile stir-fried noodle dish perfect for elevating your weeknight dinners. Packed with colorful, nutrient-rich vegetables like carrots, cabbage, and bell peppers, this recipe seamlessly blends crunch and hearty textures. Tossed in a rich, umami-packed sauce made with kosher-certified soy sauce, oyster sauce substitutes, and a touch of mirin or grape juice for sweetness, these noodles are a flavor-packed delight. This 35-minute recipe is not only quick and easy but also customizable to suit your dietary needs, making it a perfect go-to kosher-friendly meal. Garnish with scallions and toasted sesame seeds for a tantalizing finish, and pair it with a side of miso soup for a complete Japanese-inspired feast. Perfect for family dinners or meal prep, this dish will satisfy every craving in just one pan!
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Recipe Information
Ingredients
- 400 grams Yakisoba or Udon noodles
- 2 tablespoons Vegetable oil
- 1 medium, thinly sliced Onion
- 1 large, julienned Carrot
- 150 grams, thinly sliced Green cabbage
- 1 medium, thinly sliced Bell pepper
- 100 grams, sliced Mushrooms
- 2 cloves, minced Garlic
- 4 tablespoons Kosher-certified soy sauce
- 2 tablespoons Oyster sauce (kosher substitute or vegetarian version)
- 2 tablespoons Mirin (or white grape juice if unavailable)
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 2 stalks, thinly sliced on the diagonal Scallions
- 1 tablespoon Toasted sesame seeds
Instructions
Cook the yakisoba or udon noodles according to the package instructions. If using fresh yakisoba noodles, rinse them under warm water to loosen. Drain and set aside.
In a large wok or skillet, heat the vegetable oil over medium-high heat.
Add the sliced onion, carrot, and cabbage to the pan. Stir-fry for 2-3 minutes, until they begin to soften.
Add the bell pepper, mushrooms, and minced garlic to the pan. Stir-fry for another 2 minutes.
In a small bowl, whisk together the soy sauce, oyster sauce, mirin (or white grape juice), sugar, and sesame oil to create the sauce.
Add the cooked noodles to the pan, tossing them with the vegetables.
Pour the prepared sauce over the noodles and vegetables, stirring well to ensure everything is evenly coated. Cook for another 2-3 minutes to allow the flavors to meld.
Remove from heat. Garnish with sliced scallions and toasted sesame seeds.
Serve immediately, and enjoy your Kosher Yakisoba or Udon!
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 24.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 49.3 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2070 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
