The way I grew up eating and subsequently cooking, are meals that have all separate components. Protein, grains, veggies, fruit, and everything else all separate. When I first got married, my husband found this to be an interesting way of cooking because growing up in a household of 8 children, there were a lot of casseroles served. But as life has become busier and more kids have entered the picture, I totally ‘get’ the casserole. But what I get and love even more is the one pot meal. Seriously – making an entire meal in just one pot. It is genius. And my favorite way to cook. This One Pot Veggie Yakisoba Recipe is not only incredibly easy to make, it will knock the socks off your family. It is a fresh, made from scratch kind of meal that will take you less than 20 minutes.
When I said one pot I wasn’t kidding. Technically you will need bowls to serve it in, or you could just let your kids go hog wild into steaming pot of yumminess with chopsticks in hand. (I would definitely not recommend that)
Begin my chopping your veggies. We added a lot. I even ended up adding more cabbage because it shrinks down and we love it so much. Once chopped, saute your veggies in a good size saute pan or wok over medium high heat until crisp tender. While your veggies are cooking away, now is a good time to whisk your sauce together. So lets talk about some of these ingredients for just a second. When I went to the Asian market, a very nice lady could tell I seemed a little confused looking at all of the different sauces in an aisle with a sea of Asian sauces. I ended up getting:
- Aged soy sauce. Apparently it has more flavor and is a bit thicker than regular and so you don’t need as much in your recipes.
- Rice Wine Vinegar or Sake. This gives your dish a really nice flavor without too strong of a vinegar taste.
- Miran. This is a type of rice vinegar, but sweet and has a more syrupy consistency.
I found my Soba noodles at the Asian market in the frozen section. I like them because they are precooked, and you just have to thaw them. Once the veggies have cooked for a bit, add your noodles and sauce. I like to use kitchen tongs for this part to incorporate everything together. Toss until all the veggies and noodles are well coated with sauce. Continue to saute until the veggies are cooked to your liking and the sauce has thickened slightly.
That is it!! Can you even believe it? Dish into bowls or plates and serve. My kids really like to use chopsticks on occasion when we have Asian food. This is the perfect dish for them to learn with because there are big pieces of veggies that are easy to grip. If you want to add a protein to this meal, you can definitely add chicken or beef and still keep it a one pot meal! Just cook your meat first before the veggies, set aside and add back in with the noodles and sauce.
- 2 cup cabbage
- 3 medium carrot
- 1/2 medium bell pepper, red
- 1/2 medium onion
- 2 stalk green onion
- 2 cup broccoli, florets
- 10 ounce soba noodles, fresh
- 3 tablespoon soy sauce, low sodium
- 3 tablespoon vinegar, rice wine
- 3 tablespoon Mirin, sweet cooking rice wine
- 1/2 teaspoon ginger root, fresh
- 1 clove garlic
- Chop Veggies. Carrots and red bell pepper – julienne. Slice onions thin. Chop broccoli into small bite size pieces. Dice cabbage and green onion.
- Heat a large saute pan or wok with a small amount of oil. Add veggies and saute until crisp tender, about 5-7 minutes.
- Meanwhile, whisk together the Yakisoba sauce by adding soy sauce, rice wine vinegar, miran, fresh ginger and garlic. If you prefer more sweetness, add 1/2 tsp brown sugar.
- Combine soba noodles with veggies and sauce in your pan. Use kitchen tongs to incorporate everything together.
- Continue cooking until veggies have softened to your preference and the sauce has thickened a bit. If you like more sauce, you can always make and add more.
- Serve warm. Enjoy!