Yakisoba Noodles with Gai Lan & Wild Mushrooms

Yakisoba Noodles

with Gai Lan & Wild Mushrooms

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dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
600
FAT
11g
CARBOHYDRATES
111g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 cloves garlic
  3. 4 oz gai lan
  4. 8 oz wild mushrooms
  5. 1 tbsp tamari
  6. 2 tbsp rice vinegar
  7. 2 tbsp sesame oil
  8. 1 tsp worcestershire powder
  9. 1 tbsp tomato paste
  10. 10 oz fresh ramen noodles
  11. 1 tbsp sesame seeds
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Soy, Wheat
Nutrition

TOOLS

  • Medium saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Bring a medium saucepan of salted water to a boil for the soba noodles. Peel and dice the onion. Peel and mince the garlic. Trim about ½ inch away from the bottom of the gai lan. Roughly chop the gai lan leaves and thinly slice the stems. Trim away the tough mushroom stems.
2
Prepare the tamari sauce
In a small bowl, combine the tamari, rice vinegar, sesame oil, worcestershire powder, tomato paste, and a pinch of pepper.
3
Cook the noodles
Once the water is boiling, add the fresh ramen noodles and gently stir. Cook until just al dente, about 1 to 3 minutes. Drain and run under cold water to stop the cooking process.
4
Cook the vegetables
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the diced onion and minced garlic and cook, stirring occasionally, until fragrant, about 2 to 3 minutes. Add the gai lan, wild mushrooms, and a pinch of salt and pepper. Cook until the mushrooms begin to brown in places, about 3 to 5 minutes.
5
Serve
Add the tamari sauce and cooked ramen noodles to the vegetables in the skillet, and toss to coat. Cook until noodles are warmed through, about 1 to 2 minutes. Divide the yakisoba noodles with gai lan and wild mushrooms between servings bowls. Sprinkle with sesame seeds.